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    You are at:Home»Dairy-Free Recipes»Crispy Baked Asparagus

    Crispy Baked Asparagus

    0
    By Alisa Fleming on February 11, 2014 Dairy-Free Recipes, Sides

    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. For the coating, she uses Dairy Free Cultured Coconut Milk (Yogurt) from So Delicious.

    Crispy Baked Asparagus

    Fast and Fresh Dairy Free Time Trials Recipe ContestThe coating on this crispy baked asparagus has a slightly cheesy flavor surprise.

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

    Special Diet Notes & Options: 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.

    Crispy Baked Asparagus
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    Author: Marisa Raponi
    Ingredients
    • ¼ cup So Delicious Dairy Free Plain Cultured Coconut Milk
    • 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
    Instructions
    1. Preheat your oven to 375ºF and spray a baking sheet.
    2. In a medium bowl, mix the first 5 ingredients.
    3. In a separate bowl, mix crumbs and yeast and place onto a sheet of wax paper.
    4. Brush each spear fully with the coconut mixture.
    5. Roll into bread crumbs, do not cover tip for decorative purposes
    6. Place on baking sheet. Lightly drizzle with olive oil. An atomizer would work really well also.
    7. Bake 14-16 minutes, turn half way through cooking.
    8. Can be eaten hot or room temperature.
    3.2.2265
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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