Crispy Roasted Asparagus

Crispy Roasted Asparagus

Course: Side Dish
Cuisine: Vegetarian
Keyword: vegetable, vegetarian


  • 1 Lbs large Asparagus spears
  • Batter
  • 1/3 cup corn starch
  • 1/3 cup all purpose flour
  • milk enough to make a thin batter approximately 1/cup
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • Crumbs
  • 1 cup Panko bread crumbs
  • 1 cup corn meal
  • 1/2 tsp salt
  • 1/ 4 tsp pepper
  • olive oil for drizzling on asparagus
  • Lemon wedges


  • Cut 1/4 inch off bottom end of asparagus then peel the bottom 1/4 portion of asparagus to remove touch skin.
  • Preheat oven 450 degrees
  • In a bowl combine corn starch , flour , s+p, add milk ,creating a smooth batter that is not too thick , you may need to adjust if you don’t think its thick enough to hold the crumbs. Pour the mixture into a rectangular loaf pan , at least the length of asparagus.
  • In a Pan similar to the one with the batter , mix together bread crumbs , corn meal , s + p .
  • using one hand for your wet ingredients and one hand for the dry , dip one asparagus at a time into batter and then gently dropping it into the crumbs covering it with crumbs , remove to a parchment paper lined sheet pan. Repeat the process with remaining asparagus. Now carefully drizzle olive oil over asparagus . Place in oven on top shelf for 15 minutes . Finish under broiler for a few seconds. Serve with lemon wedges or your favorite vinaigrette.
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