These crispy asparagus sticks are a fantastic side dish, but are also a great hand-held appetizer. They're served with a creamy lemon-tarragon dipping sauce. Consider passing them around at your next party!
Nutrition per serving may change if servings are adjusted.
⅓ cup light mayonnaise or salad dressing
⅓ cup light sour cream
1 tablespoon snipped fresh tarragon or dill weed
½ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon salt
½ cup refrigerated or frozen egg product, thawed or 2 eggs, lightly beaten with 1 tablespoon water
1¼ cups panko (Japanese-style bread crumbs)
¼ cup finely ground cornmeal
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon salt
⅓ cup all-purpose flour
60 asparagus spears (about 1 pound of pencil-thick spears)
Prepare dipping sauce: In a small bowl, combine mayonnaise, sour cream, tarragon, lemon peel, lemon juice and ¼ teaspoon salt. Cover and chill until ready to serve.
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Place egg in a shallow dish; set aside. In another shallow dish, combine panko, cornmeal, Parmesan cheese, pepper, paprika and ¼ teaspoon salt.
Place flour in a large resealable plastic bag. Snap off and discard woody bases from asparagus spears. Add half of the asparagus spears to flour in plastic bag; toss to coat. Shake off excess flour. Repeat with the remaining asparagus spears.
Dip each asparagus spear in egg; roll in panko mixture. Place in a single layer on the prepared baking sheets, leaving ¼-inch space between spears. Roast for 15 to 18 minutes or until golden brown.