Crispy Asparagus with Creamy Tarragon Sauce

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.