Ingredients
Scale
For the breading:
- 1 cup crushed rice chex
- 1/2 teaspoon dry dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
For the rest:
- Sriracha ranch dressing (recipe here)
- About 1 lb. asparagus spears
Instructions
- Preheat the oven to 450 F. Using a mini food processor, crush the rice chex to tiny crumbs, then whirl in the seasonings. Pour the crumbs onto a plate.
- Pour some of the ranch dressing onto another plate so that it’s long enough to dredge the asparagus spears in and set it to the left of the crumbs. Spray a baking pan with cooking spray and set it to the right of the breadcrumbs.
- Now, working left to right, take a spear asparagus and with your left hand, dredge it in the dressing, then set it on the right-hand crumb plate. With your right hand, sprinkle the spear generously with crumbs on all sides, then carefully lift and set it onto the baking sheet.
- Repeat with the rest of the asparagus, leaving some space between the spears on the baking sheet.
- Spray with olive oil or canola spray, then bake at 450 for about 5 – 7 minutes or until golden brown on top. Remove from oven, and turn each spear so the other side is on top, then return to the oven and bake for 5 – 7 minutes more or until golden brown on the other side and crisp tender on the inside. Serve with extra sriracha ranch dressing for dipping.
Notes
The fatter, chunkier spears of asparagus work best for this recipe.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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