Crunchy Asparagus Spears

Makes 6 servings

¼ cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon fresh lemon juice

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1 cup panko crumbs

2 tablespoons extra virgin olive oil, divided use

1 pound thick asparagus, tough ends trimmed

Preheat the oven to 450°F.

Whisk together the mayonnaise, mustard, lemon juice, salt, and pepper in a shallow baking dish, wide enough to dip the spears in the mixture. 

Spread the breadcrumbs on a rimmed baking sheet. Oil another rimmed baking sheet with 1 tablespoon of the oil.

Roll each stalk of asparagus in the mayonnaise mixture. Roll in the breadcrumbs until coated.

Transfer to the oiled baking sheet. Repeat with the remaining spears. Sprinkle the remaining tablespoon of oil over the top.

Roast the asparagus 13 to 15 minutes, until the crumbs are golden and the asparagus is crisp-tender. Serve immediately.

"Contrary to what you may have heard in the past, thick spears are better than thin . . . and freshly picked trump them both! Rolled in panko, a very crunchy Japanese breadcrumb, these spears make a nice side dish

or can be served as an appetizer with a mustard dipping sauce. Simply mix the mustard of your choice with some crème fraîche or sour cream thinned with a little milk.

A suitable substitute for the panko would be fresh breadcrumbs, lightly toasted. To make the crunchiest possible breadcrumbs, remove the crusts from slices of bread and process into coarse crumbs in a food processor fitted with the steel blade. Spread on a baking sheet and place in a 400°F oven until dry and lightly toasted. Make extra and store in a sealed container.

"Pickled asparagus is a delicious way to bring spring into your kitchen any time of the year. While it might be
tempting to dive into these slender green gems right away, give them at least five days to bathe in their vinegary brine to develop the best flavor. Then use them in salads or as a snack."