Panko-Roasted Asparagus

Yields: 6 servings Prep: 20 min

Ingredients

1 pound thick asparagus spears
1/2 cup light or olive-oil mayonnaise
1/3 cup Dijon mustard
2 teaspoons lemon juice
1 cup panko bread crumbs
2 tablespoons peanut oil

Directions

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.

Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.

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