Serve these deliciously crunchy spears as a satisfying side dish or appetizer – they can be finger food. For a delicious, gluten-free adaptation, substitute crushed Rice Chex for the panko. (Trust me, it works!)
Many years ago, I read Barbara Kingsolver’s book, Animal, Vegetable, Miracle. The story chronicles her own family after they vowed to buy food locally, grow it themselves, or do without for an entire year.
There was much consternation over when to start this process but, in the end, it was decided that they would begin when local asparagus was available.
As our growing season starts to sprout each spring, I often think back to this story. In many ways, asparagus is a harbinger of spring – a delicious teaser of the many fruits and vegetables soon to fill our markets, and perhaps even our own backyard gardens.
While I’ve never taken the challenge put forth in Kingsolver’s book, I am fortunate to live in an area where, at least during the warmer months, eating locally feels more like a blessing than a burden.
Somewhat by necessity, Kingsolver’s family consumed so much asparagus that year they had no desire to buy it when it was no longer a local option. I tend to be much the same way with this particular vegetable. The season is short, so dig in!
I find the most effective way to lightly but thoroughly coat each spear is to use my fingers. These spears are relatively thick – the thickest I could find that day. For this recipe, thicker is better, as thin spears will be tender before the coating has time to become golden brown. But there is a recipe trick when thinner asparagus is all that’s available!
Once all the asparagus is coated and placed on the baking sheet, I touch up any bare spots with the mayo-Dijon mixture and an extra sprinkle of panko. Prep ahead tip: At this point, the asparagus may be refrigerated, uncovered, for two hours or so.
For an alternate, super-simple asparagus preparation, toss the spears with just enough olive oil to lightly coat (or lightly spray them), and then sprinkle with kosher salt and freshly ground pepper to taste. Roast in a single layer for 8-10 minutes, depending on thickness, at 425℉ to yield perfect spears – bright green and still boasting a bit of snap. (Test for doneness a couple minutes early by piercing the thick end of the stalk with the tip of a sharp knife; especially thin stalks may be done in as little as 4-5 minutes.)
More tried-and-true recipes below…
More delicious ways to enjoy asparagus:
- Asiago Asparagus – An easy favorite! In a pinch, you could sub Parmesan.
- Sautéed Shrimp & Asparagus with Crispy Prosciutto & Parmesan – A wholesome one-pan meal, on the table in 15 minutes, may swap the shrimp with chicken.
- Asparagus Cobb Salad – The classic Cobb salad you’ll want to return to, with seasonal appeal.
- Prosciutto-Wrapped Roasted Asparagus – Easy, delicious, two ingredients, AND you can prep them in advance.
- Seared Asparagus Ribbons with Butter and Soy – A clever method of cutting asparagus and a super simple sauce creates a memorable dish. Delicious served over rice.
- Roasted Asparagus with Egg and Prosciutto – Super simple meal with French country appeal!
- Asparagus & Chicken Salad With Sesame Ginger Dressing – A light yet filling spin on the typical chicken salad.
- Sautéed Asparagus with Crispy Prosciutto and Parmesan – A low effort, high reward side dish.
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
- ¼ cup (56g) mayonnaise
- 2 tablespoons (30g) Dijon mustard
- 1 teaspoon (5ml) lemon juice (when caught lemon-less, I have omitted or substituted ½ teaspoon white or apple cider vinegar)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1 cup panko*
- Olive or avocado oil or spray
- 1 pound thick asparagus (about 2 bunches)
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Preheat the oven to 450℉, and snap off the tough ends of the asparagus stalks.
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On top of a flat dinner plate, whisk together the mayonnaise, Dijon, lemon juice, salt, and pepper. Place the panko on another plate.
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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:Â At this point, the asparagus may be refrigerated, uncovered, for up to 2 hours before baking.
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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.
*For a gluten-free option, crushed Rice Chex was used instead of panko in these photos and no one knew the difference! Alternatively, gluten-free panko may be used, although it will not be quite as crisp as the regular version.
*I use unseasoned panko although seasoned may be used. In that case, I’d reduce the salt in the mayo-Dijon mixture by half.
This recipe was first posted on April 3, 2013.
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I made this with green beans! AMAZING!
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we both absolutely loved this recipe. I need to get more asparagus!
I am so glad, Mary Lou! Thanks for letting me know!
I neglected to say that the asparagus should be well chilled before serving.
Hi Ann
We love asparagus in any form. A wonderful hor d”eurves and favorite snack of my children and grandchildren is to cook the asparagus until it is firm-tender, not soggy.
Before cooking, I remove the tough stalk part. Dip each stem in Marzetti’s cole slaw dressing that comes in a jar. It is a pretty presentation and the young ones love it.
I continue to be a faithful subscriber to your site.
That sounds delicious, Judy! Thank you for sharing and for the thoughtful comment. It is much appreciated!
Oh, I love this idea Ann! I just saw the most beautiful asparagus on sale for $1.99/lb. Must try!
I love a good sale as well, Valerie! Hope your family enjoys them, too!
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Have the tetrazzini in oven. Had to sub cheddar for topping, my Parmesan had molded! Going to make this to go with!
Bingo! I am making this tonight to go with the chicken tetrazzini recipe of yours I am also going to make. I have everything I need for this and I LOVE panko breadcrumbs!
It is turning out to be a Fountain Ave Kitchen day in my house Ann!
I am so glad, Mary Lou…thank you for the great message. I just made this asparagus recipe for my family over the weekend for the first time in a while. Good minds think alike!
wow, this sounds so good. I bought Greek yogurt today while grocery shopping without having any idea what I was going to use it for. Thanks for sharing this recipe.
My pleasure, Cindy, and I hope you enjoy!
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Who needs french fries when you have these delicious healthy bites??!!! I love this, Ann! Asparagus are my fav! 🙂
I just love this recipe! Roasted asparagus is my go-to recipe as well, but I love the idea of these asparagus spears as a snack. Luckily, I just happen to have some in the fridge! Thanks!
Thanks, Jill! They do make a yummy snack and I hope you love them as much as we do!
This sounds fabulous! I love the panko addition – found you through Fit and Fabulous Fridays!
Ann, these sound delicious and the photo is gorgeous! I’m so happy I saw this on Amee’s Savory Dish!
Thank you, Sonali! I have absolutely been loving your recipes as well!
How important is it to use specifically the Greek yogurt and mayo? I’m wondering if I could get a very similar taste with 4T sour cream instead?
You can definitely substitute, Lindsay. I use the Greek yogurt to cut the mayo without sacrificing taste. The sour cream will have the right consistency. By using all sour cream, you just might have a little more of a tangy flavor. Let me know if you try it: )
Thanks for posting this. Can’t wait to try it. BTW, Seth and I baked the banana/choc. chip cake today for the first time…….came out great!
So glad you liked the cake and hope this is a hit with everyone, too!