Crispy Roasted Asparagus

1. 1

   Set the oven at 450u00b0F.

2. 2

   With a vegetable peeler, peel tough ends of the asparagus.

3. 3

   In a shallow dish, combine the mayonnaise, mustard, and lemon juice.

4. 4

   Roll the asparagus spears in the mixture to coat them.

5. 5

   Spread the panko in a plate and roll the spears until they are well coated.

6. 6

   Transfer them to a cake rack and let them dry for 30 minutes.

7. 7

   On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.

8. 8

   Cook the spears, turning often, for 10 minutes, or until they are golden brown.

9. 9

   Remove them from oven, and sprinkle generously with salt and pepper and serve at once.

No additional tips available.