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Crispy Asparagus with Creamy Tarragon Sauce

  • 35 m
  • 50 m
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!”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/21/2019