YUM! Love asparagus? Me too! It’s one of the most common items in our CSA bag each week when it’s in season and every time I get it, I get more and more excited because it’s one of my favorite vegetables.
Asparagus is so incredibly easy to make and so versatile – you can use it in casseroles, and dips – not to mention you can steam it, or bake it.
You can even bread it – which is what we did today!
To get started, just cut the ends off the asparagus about 1″ from the bottom and discard. Ensure you have a baking mat (it makes baking so much easier!)
We make our own bread crumbs by keeping the ends of our Organic Bread – we store them in a large freezer bag and place in the food processor until they are fine crumbs.
Then we pop in the oven on a baking sheet to lightly toast for 8 minutes – not only is it easier, they are much better than store bread crumbs and you won’t have to make a special trip (plus it helps you use up something you would have tossed!)
- 1 lb. thick asparagus spears
- 1/2 C light mayonnaise
- 1/4 C Dijon mustard
- 2 tsp lemon juice
- 1 C panko bread crumbs (or make your own)
- Preheat oven to 400 degrees.
- Cut the ends off the asparagus.
- Combine the mayo, mustard and lemon juice in a bowl - put half in a separate bowl and refrigerate.
- Take the half leftover and spread on asparagus.
- Then roll the asparagus in the bread crumbs to coat.
- Place on a baking mat on a baking sheet size 15x10.
- Drizzle with a little olive oil and roast for 12-15 minutes or until golden brown.