A simple but impressive side dish with just the perfect amount of crunch. You’ll love to dip this Cornmeal Crusted Asparagus.
Cornmeal Crusted Asparagus
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.
OK, I know, maybe breaded asparagus is not how everyone defines beauty. But they are kind of pretty, right?
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!
What is your favorite food for dipping?
- 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
- Preheat oven to 450°F.
- Cut or snap off the tough ends of the asparagus.
- In a large bowl, combine the yogurt, mustard, balsamic vinegar, salt, and pepper.
- Place the cornmeal into a shallow pan.
- Toss the asparagus in the yogurt mixture until evenly covered, then toss in the cornmeal until completely coated.
- Coat a sheet pan thinly with olive oil (I used a sprayer), and place the asparagus in a single layer on the pan.
- Roast asparagus 10-15 minutes, or to desired doneness (my family likes them fairly soft), flipping about halfway through cooking time.
Adapted from The Fountain Avenue Kitchen’s Roasted Asparagus with Panko