This recipe for Crispy Baked Asparagus is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Marisa Raponi. The coating on this crispy baked asparagus has a slightly cheesy flavor surprise.
Special Diet Notes: Crispy Baked Asaparagus
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose your bread crumbs wisely for any allergen needs.
- 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.