Post by Loupy on Apr 17, 2017 12:48:17 GMT -7
Cornmeal Crusted Asparagus (Simple Side Dish)
From: Brianne @ cupcakesandkalechips.com/
When I saw Ann’s Roasted Asparagus with Panko, I fell in love. Well, I guess I fall in love with pretty much anything involving asparagus. I knew I had to make a gluten-free spin on this. So instead of Panko, I went with cornmeal, which also added its nice corn-y, nutty flavor, and made a couple of other little changes, based on personal preference (no mayo, added balsamic vinegar instead of lemon juice). And dipped in some tomato sauce or Balsamic Ketchup – yum!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4
Ingredients
1 pound asparagus
3 Tablespoons plain Greek yogurt
2 Tablespoons Dijon mustard
1 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt
freshly ground pepper
1/2 cup cornmeal (or more if needed)
Olive oil for greasing pan
Instructions
Preheat oven to 450°F.
Cut or snap off the tough ends of the asparagus.
In a large bowl, combine the yogurt, mustard, balsamic vinegar, salt, and pepper.
Place the cornmeal into a shallow pan.
Toss the asparagus in the yogurt mixture until evenly covered, then toss in the cornmeal until completely coated.
Coat a sheet pan thinly with olive oil, and place the asparagus in a single layer on the pan.
Roast asparagus 10-15 minutes, or to desired doneness (my family likes them fairly soft), flipping about halfway through cooking time.
From: Brianne @ cupcakesandkalechips.com/
When I saw Ann’s Roasted Asparagus with Panko, I fell in love. Well, I guess I fall in love with pretty much anything involving asparagus. I knew I had to make a gluten-free spin on this. So instead of Panko, I went with cornmeal, which also added its nice corn-y, nutty flavor, and made a couple of other little changes, based on personal preference (no mayo, added balsamic vinegar instead of lemon juice). And dipped in some tomato sauce or Balsamic Ketchup – yum!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4
Ingredients
1 pound asparagus
3 Tablespoons plain Greek yogurt
2 Tablespoons Dijon mustard
1 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt
freshly ground pepper
1/2 cup cornmeal (or more if needed)
Olive oil for greasing pan
Instructions
Preheat oven to 450°F.
Cut or snap off the tough ends of the asparagus.
In a large bowl, combine the yogurt, mustard, balsamic vinegar, salt, and pepper.
Place the cornmeal into a shallow pan.
Toss the asparagus in the yogurt mixture until evenly covered, then toss in the cornmeal until completely coated.
Coat a sheet pan thinly with olive oil, and place the asparagus in a single layer on the pan.
Roast asparagus 10-15 minutes, or to desired doneness (my family likes them fairly soft), flipping about halfway through cooking time.
