Crispy Baked Asparagus
- ¼ cup plain unsweetened dairy-free yogurt
- 2 tablespoons dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped parsley
- pinch salt
- 1 cup seasoned bread crumbs, panko or gluten-free crumbs
- 2 tablespoons flaked nutritional yeast
- 1 large bunch asparagus, washed and snapped at the ends to remove fibrous bit on end
- 1 tablespoon olive oil
- Preheat your oven to 375ºF and spray a baking sheet.
- In a medium bowl, mix the first 5 ingredients.
- In a separate bowl, mix crumbs and yeast and place onto a sheet of wax paper.
- Brush each spear fully with the coconut mixture.
- Roll into bread crumbs, do not cover tip for decorative purposes
- Place on baking sheet. Lightly drizzle with olive oil. An atomizer would work really well also.
- Bake 14-16 minutes, turn half way through cooking.
- Can be eaten hot or room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=195925
3.5.3229