Roasted Asparagus with Panko (Gluten-Free Option)

Yield: 6 servings (recipe may easily be cut in half)

Serve these crisp coated spears as a satisfying side dish or novel hors d'oeuvre – and feel free to enjoy them finger food. For a delicious, gluten-free option, I substitute crushed Rice Chex for the panko. It works incredibly well.

Preheat the oven to 450℉, and snap off the tough ends of the asparagus stalks.

On top of a flat dinner plate, whisk together the mayonnaise, Dijon, lemon juice, salt, and pepper. Place the panko on another plate.

Grease a large, rimmed baking sheet or line it with parchment paper. Roll the asparagus in the mayo mixture to lightly but thoroughly coat each spear, then in the crumbs so the spears are well coated, transferring them to the prepared baking sheet as you go. Prep ahead tip: At this point, the asparagus may be refrigerated, uncovered, for up to 2 hours before baking.

Lightly drizzle the asparagus with olive oil, or for a more even coating, lightly spray with an oil mister. Roast the asparagus for 8-12 minutes, depending on thickness. Thinner spears may require as little as 5-6 minutes total. The spears should be golden brown and tender but still have some bite. Check early by poking the thick end with the sharp point of a knife; it should slide in with a hint of resistance. If you’d like more golden brown color, move the baking sheet to the top rack when still slightly undercooked and broil, watching very carefully so as not to burn, for 1-2 minutes. If broiling, it’s best not to use parchment paper or watch very closely, as it could burn.