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! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Prepare dipping sauce: In a small bowl, combine mayonnaise, sour cream, tarragon, lemon peel, lemon juice and 1/4 teaspoon salt. Cover and chill until ready to serve.

  • Preheat oven to 425 degrees 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 1/4 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 1/4-inch space between spears. Roast for 15 to 18 minutes or until golden brown.

  • Serve with the dipping sauce.

Nutrition Facts

94 calories; 3.8 g total fat; 1 g saturated fat; 5 mg cholesterol; 202 mg sodium. 105 mg potassium; 11.2 g carbohydrates; 0.9 g fiber; 1 g sugar; 3.9 g protein; 306 IU vitamin a iu; 2 mg vitamin c; 34 mcg folate; 36 mg calcium; 1 mg iron; 7 mg magnesium;

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Rating: 5 stars
so tasty especially the taragon sauce Read More