Cornmeal Crusted Asparagus
Recipe type: Side, Vegetable
  • 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
  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.
After coating asparagus, it can be refrigerated until ready to bake.
Recipe by Cupcakes & Kale Chips at