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Cornmeal Crusted Asparagus is the perfect veggie to dip! A simple but impressive side dish with just the perfect amount of crunch. It’s one of my favorite gluten free asparagus recipes!
Cornmeal Crusted Asparagus -> CLICK HERE TO PIN THIS RECIPE
Originally published on May 1, 2012. Updated with new photos on April 12, 2017.
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 Roasted Veggie Balsamic 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 tomato sauce or Balsamic Ketchup – yum!
If you like this Cornmeal Crusted Asparagus, here are some other simple veggie side dishes for you…
My friends also have some amazing ones. Oven Fried Garlic Parmesan Green Beans from Sugar Free Mom are just as crispy as if you had breaded and fried them. Parmesan Crusted Zucchini and Yellow Squash from The Food Charlatan are so easy to eat the entire batch. And Honey Balsamic Carrots from The Cookie Rookie are perfectly sweet and savory.
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I hope you try this cornmeal crusted asparagus!
Cornmeal Crusted Asparagus
- 1 pound asparagus
- 3 Tbl plain Greek yogurt
- 2 Tbl Dijon mustard
- 1 Tbl balsamic vinegar
- ½ teaspoon kosher salt
- freshly ground pepper
- 1/2 cup 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
This looks delicious!!
oh ma goodness do these look amazing or what! I would love to try the panko ones too but I think cornmeal sounds even more interesting. and I HAVE to try that balsamic ketchup!! PS I just saw you hit a million on FB, congrats girl!
Thank you so much, Karen!
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.
Thanks and enjoy!
Vegan alternative to Greek yogurt?
Hmm, is there a plain vegan yogurt or sour cream? I am not familiar, but that might work.
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.
Cornmeal and asparagus combined … what an interesting combo 🙂
It was surprisingly delicious!
I would never have thought of turning asparagus into crispy finger food. This looks delicious and is very unique. I would love for you to link up this recipe on my Seasonal Eats May roundup found here, which highlights recipes that use seasonal ingredients in great recipes.
Thanks for stopping by. I am happy to link up on your page!
Thanks so much! Your recipe has been added to the Pinterest collection too, looks wonderful.
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.
Thanks! I love asparagus, too. Usually just roast it, but I wanted to do something different.
Ooooooh. I wonder if this would work with almond flour???
Hmm, not sure, since cornmeal is a little coarser, but it is worth a shot. I bet the flavor would be great.
Love these! I bet they were fabulous with the cornmeal and that amazing dipping sauce!
Thanks! I am so glad it worked. I am trying to find new ways to “bread” things.