These crispy spears are great as a side dish or serve them with a dairy-free dip as an appetizer. They can be enjoyed like asparagus fries.
Author: Marisa Raponi
Recipe type: Appetiser
Cuisine: American
Serves: 4 servings
Ingredients
¼ cup plain unsweetened dairy-free yogurt (see Yogurt Alternatives below)
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
Pinch salt
1 cup dairy-free seasoned breadcrumbs or panko breadcrumbs (can use gluten-free, if needed)
2 tablespoons nutritional yeast flakes
1 large bunch asparagus, woody ends removed
1 tablespoon olive oil (can sub oil spray)
Instructions
Preheat your oven to 375ºF and grease a baking sheet or line it with parchment paper.
In a shallow bowl, whisk together the yogurt, mustard, lemon juice, parsley, and salt until combined.
In a separate shallow bowl, stir together the breadcrumbs and nutritional yeast.
Dip an asparagus spear in the yogurt mixture to coat, then roll it in the breadcrumb mixture. Place it on your prepared baking sheet. Repeat with the remaining asparagus spears placing them in a single layer on your prepared sheet pan.
Drizzle the olive oil over the spears (or spray them with oil spray).
Bake the asparagus for 14 to 16 minutes, turning the spears halfway through the cooking time.
Serve hot or at room temperature.
Notes
Yogurt Alternatives: Marisa used unsweetened coconut milk yogurt. You can use another type of dairy-free unsweetened yogurt. Or you can substitute mayonnaise or 1 large or extra-large egg for the yogurt, if you are okay with eggs. Other savory egg substitutes will also work in a pinch.