Crispy Roasted Asparagus

• 1 bunch thick asparagus spear
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• salt
• pepper, to taste

1. Set the oven at 450u0b0F.
2. With a vegetable peeler, peel tough ends of the asparagus.
3. In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
4. Roll the asparagus spears in the mixture to coat them.
5. Spread the panko in a plate and roll the spears until they are well coated.
6. Transfer them to a cake rack and let them dry for 30 minutes.
7. On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
8. Cook the spears, turning often, for 10 minutes, or until they are golden brown.
9. Remove them from oven, and sprinkle generously with salt and pepper and serve at once.

spear, mayonnaise, mustard, lemon juice, breadcrumbs, olive oil, salt, pepper

Taken from www.food.com/recipe/crispy-roasted-asparagus-27112 (may not work)