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1
Arrange oven rack in top third of oven.
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2
Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.
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3
From lemon, grate 1 teaspoon peel into 9-inch pie plate and squeeze 1 tablespoon juice into small bowl.
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4
In large bowl, stir mustard and mayonnaise until well combined; add chicken pieces and toss until evenly coated.
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5
In pie plate with lemon peel, combine panko, grated Parmesan, oil, ground red pepper, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
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6
Dredge 1 drumstick in crumb mixture until well coated, shake off excess, and place on prepared pan.
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7
Repeat with remaining chicken and crumb mixture.
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8
Bake 30 minutes or until crust is golden brown and juices run clear when chicken is pierced with tip of knife.
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9
Meanwhile, in small bowl with lemon juice, stir yogurt, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.
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10
Stir in basil.
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11
Fill 12-inch skillet with 1 inch water.
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12
Cover and heat to boiling on high.
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13
Add asparagus and 1/2 teaspoon salt.
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14
Cook, uncovered, 4 to 5 minutes or until bright green and crisp-tender, turning occasionally for even cooking.
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15
Rinse under cold running water; drain.
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16
Serve chicken with vegetables and dipping sauce on the side.
