Crispy Asparagus with Creamy Tarragon Sauce

Crispy Asparagus with Creamy Tarragon Sauce

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From: Diabetic Living Magazine

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!

Ingredients 12 servings

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Original recipe yields 12 servings
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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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Preheat oven to 425°F. Line two baking sheets with parchment paper.
  3. Place egg in a shallow dish; set aside. In another shallow dish, combine panko, cornmeal, Parmesan cheese, pepper, paprika and ¼ teaspoon salt.
  4. 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.
  5. 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.
  6. Serve with the dipping sauce.

Nutrition information

  • Serving size: 5 asparagus spears and about 1 tablespoon sauce
  • Per serving: 94 calories; 4 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 4 g protein; 34 mcg folate; 5 mg cholesterol; 1 g sugars; 306 IU vitamin A; 2 mg vitamin C; 36 mg calcium; 1 mg iron; 202 mg sodium; 105 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat, ½ starch

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