Cornmeal Crusted Asparagus

Preparation 00:10 Cook Time 00:15 Total Time 0:25
Serves 4     adjust servings


  • 1 pound asparagus
  • 3 Tablespoons plain Greek yogurt
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • freshly ground pepper
  • 1/2 cup cornmeal (or more if needed)
  • 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, 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.
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