Crispy Breaded Asparagus Spears

with Creamy Lemon Sriracha Dipping Sauce {gluten-free option … low in fat and calories}

Slightly adapted from my dear foodie friend Ann at The Fountain Avenue Kitchen

I have had my eye on this recipe for over a year, dying to try it … but somehow I just didn’t get around to making it last year. Well, I was bound and determined not to let another asparagus season pass by without trying this one!

So, although the asparagus was just beginning to peek out last weekend when I visited Mom for mother’s day, we went out and picked the patch together. Mom let me take all of the asparagus home, knowing the patch would bear lots more in the next few days. Thank you Mom!

My spears are very short, but I tried my “gotta try” recipe anyway, and made these tasty crispy spears my dinner (with a beer on the side). It’s a beautiful night tonight and I totally loved having some time outside, enjoying the green in all its glory, taste, sight, and sound. I made up the super simple creamy sriracha dipping sauce on a spur of the moment, thinking it would contrast nicely with the crispy crunchy asparagus.

I used part Rice Krispies (crushed) and part homemade whole wheat bread crumbs for the breading. If you want it to be gluten free, simply crush some gluten free rice krispies or chex to tiny crumbs and use those in place of the “bread” crumbs.

Crispy Breaded Asparagus Spears

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

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Ingredients

Scale 1x2x3x

For the wet dipping mixture:

• 2 tablespoons plain nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons stone ground mustard (or dijon)
• 1 teaspoon lemon juice
• ½ teaspoon kosher or sea salt
• ¼ teaspoon freshly ground pepper

For the breading:

• 1 cup breadcrumbs and/or rice cereal “crumbs” (I used a mixture of both)
• 1/2 teaspoon dry dill

For the asparagus:

• Olive oil or canola spray
• 1 pound asparagus (the bigger, thicker spears work best)

For the Creamy Lemon Sriracha Dipping Sauce:

• 1/4 cup nonfat Greek yogurt
• 1 1/2 teaspoons fresh-squeezed lemon juice
• 1 – 2 teaspoons Sriracha
• Garnish: fresh snipped chives

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Instructions

1. Preheat oven to 450 F. Whisk together the wet dipping mixture ingredients and spread this thick mixture out onto a flat plate so that it’s large enough to roll a spear of asparagus in.
2. If you want to use rice cereal, whir it in a handi chopper or food processor until it’s a fine crumb. Then mix in the dill with the crumbs. Spread the breadcrumb mixture onto another flat plate right next to the “wet” one.
3. Spray a baking pan with cooking spray and set it to the right of the breadcrumbs.
4. Now, working left to right, take the asparagus and with your left hand, dredge it in the “wet” mixture, then set it on the right-hand crumb plate. With your right hand, sprinkle the spear generously with crumbs on all sides, then carefully lift and set it onto the baking sheet.
5. Repeat with the rest of the asparagus, leaving some space between the spears on the baking sheet.
6. Spray with olive oil or canola spray, then bake at 450 for about 5 – 7 minutes or until golden brown on top. Remove from oven, and turn each spear so the other side is on top, then return to the oven and bake for 5 – 7 minutes more or until golden brown on the other side and crisp tender on the inside.
7. While the asparagus is baking, mix together the sriracha sauce ingredients until fully mixed and put the sauce in a little serving bowl.
8. When the asparagus is crisp tender and the breading is nicely browned, remove from oven and set on your serving dish. Serve hot with the dipping sauce on the side, garnished with snipped fresh chives.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Thursday’s Treasures, TGIF Link Party, Clever Chicks Bloghop and Everyday Mom’s Meals.