Ingredients
Scale
For the wet dipping mixture:
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons stone ground mustard (or dijon)
- 1 teaspoon lemon juice
- ½ teaspoon kosher or sea salt
- ¼ teaspoon freshly ground pepper
For the breading:
- 1 cup breadcrumbs and/or rice cereal “crumbs” (I used a mixture of both)
- 1/2 teaspoon dry dill
For the asparagus:
- Olive oil or canola spray
- 1 pound asparagus (the bigger, thicker spears work best)
For the Creamy Lemon Sriracha Dipping Sauce:
- 1/4 cup nonfat Greek yogurt
- 1 1/2 teaspoons fresh-squeezed lemon juice
- 1 – 2 teaspoons Sriracha
- Garnish: fresh snipped chives
Instructions
- Preheat oven to 450 F. Whisk together the wet dipping mixture ingredients and spread this thick mixture out onto a flat plate so that it’s large enough to roll a spear of asparagus in.
- If you want to use rice cereal, whir it in a handi chopper or food processor until it’s a fine crumb. Then mix in the dill with the crumbs. Spread the breadcrumb mixture onto another flat plate right next to the “wet” one.
- Spray a baking pan with cooking spray and set it to the right of the breadcrumbs.
- Now, working left to right, take the asparagus and with your left hand, dredge it in the “wet” mixture, 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.
- While the asparagus is baking, mix together the sriracha sauce ingredients until fully mixed and put the sauce in a little serving bowl.
- When the asparagus is crisp tender and the breading is nicely browned, remove from oven and set on your serving dish. Serve hot with the dipping sauce on the side, garnished with snipped fresh chives.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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