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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


Recipe Summary

35 mins
50 mins


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

5 asparagus spears and about 1 tablespoon sauce
94 calories; protein 3.9g; carbohydrates 11.2g; dietary fiber 0.9g; sugars 1.1g; fat 3.8g; saturated fat 1g; cholesterol 5.4mg; vitamin a iu 306.4IU; vitamin c 2.4mg; folate 33.8mcg; calcium 36mg; iron 1mg; magnesium 7.2mg; potassium 105.3mg; sodium 201.9mg.

1 vegetable, 1/2 fat, 1/2 starch