Cornmeal Crusted Asparagus (Simple Side Dish)

I pretty much have to give Ann at The Fountain Avenue Kitchen credit for almost my entire meal last Sunday.  Her meatloaf, on which I based my meatloaf, was amazing.  And since I was going to have some extra Balsamic Ketchup after making the meatloaf, we needed dippers.  One of those dippers was these little beauties.

Cornmeal Crusted Asparagus on Platter

OK, I know, maybe breaded asparagus is not how everyone defines beauty.  But they are kind of pretty, right?

Cornmeal Crusted Asparagus Collage 1

When I saw Ann’s Roasted Asparagus with Panko, I fell in love.  Well, I guess I fall in love with pretty much anything involving asparagus.  I knew I had to make a gluten-free spin on this.  So instead of Panko, I went with cornmeal, which also added its nice corn-y, nutty flavor, and made a couple of other little changes, based on personal preference (no mayo, added balsamic vinegar instead of lemon juice).  And dipped in some Balsamic Ketchup – yum!

Cornmeal Crusted Asparagus 1What is your favorite food for dipping?

Cornmeal Crusted Asparagus
 
Author:
Recipe type: Side, Vegetable
Ingredients
  • 1 pound asparagus
  • 3 T plain Greek yogurt
  • 2 T Dijon mustard
  • 1 T balsamic vinegar
  • ½ teaspoon kosher salt
  • freshly ground pepper
  • ½ c cornmeal
  • Olive oil for greasing pan
Instructions
  1. Preheat oven to 450°F.
  2. Cut or snap off the tough ends of the asparagus.
  3. In a large bowl, combine the yogurt, mustard, balsamic vinegar, salt, and pepper.
  4. Place the cornmeal into a shallow pan.
  5. Toss the asparagus in the yogurt mixture until evenly covered, then toss in the cornmeal until completely coated.
  6. Coat a sheet pan thinly with olive oil (I used a sprayer), and place the asparagus in a single layer on the pan.
  7. Roast asparagus 10-15 minutes, or to desired doneness (my family likes them fairly soft), flipping about halfway through cooking time.
Notes
After coating asparagus, it can be refrigerated until ready to bake.

Adapted from The Fountain Avenue Kitchen’s Roasted Asparagus with Panko

Enjoy!

IMG 6532

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Comments

  1. says

    This sounds amazing! I love asparagus and I’m always looking for new ways to prepare it. This sounds wonderful…this will definitely be making it onto the dinner table.

  2. Rachelle says

    I made these last night but dipped them in egg and mild and then a mixture of cornmeal, flour, Parmesan and garlic powder. AMAZING!!!!!!!!!!!!!! 450 for about 20 minutes.

  3. Jamie Bankston says

    Thank you so very much for sharing this brilliant idea. I can not wait to eat yummy asparagus exactly as you instruct. Hopefully, mine will turn out as pretty as yours. Smiles. This Dish is appetizing for sure. Gluten free A+. I appreciate You, & look forward to learning more delicious tips.

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