Cornmeal Crusted Asparagus

Cornmeal Crusted Asparagus is an easy vegetable side dish, perfect for dipping. Gluten free.
Course Side Dish
Cuisine American
Keyword asparagus, cornmeal crusted asparagus, gluten free, roasted vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 115kcal
Author Brianne @ Cupcakes & Kale Chips



  • 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.


After coating asparagus, it can be refrigerated until ready to bake.


Serving: 0.25pound | Calories: 115kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Sodium: 383mg | Potassium: 303mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 6.4mg | Calcium: 44mg | Iron: 3.1mg