Oven Roasted Asparagus Corn Meal Crackers

1. 1

   Mix flour, cornmeal, and salt in a food processor until well blended.

2. 2

   Add the chilled butter and pulse until the mixure resembles coarse meal.

3. 3

   Add the oven roasted asparagus.

4. 4

   (To roast the asparagus, wash and trim it as you normally would and then cut into small pieces.

5. 5

   Preheat oven to 400 degrees.

6. 6

   Toss the asparagus, salt, pepper and a teaspoon of olive oil in a large bowl.

7. 7

   Place on baking sheet in one layer.

8. 8

   Bake for 30 to 35 minutes.

9. 9

   Cool to room temperature.)

10. 10

    With the food processor running, slowly add the milk until dough forms together and everything is well combined.

11. 11

    The dough will have a wonderful green tint due to the incorporation of the asparagus!

12. 12

    Love it!

13. 13

    Roll the dough into a 2-inch log, roll in wax paper and refrigerate for at least 24 hours.

14. 14

    Preheat oven to 325 degrees.

15. 15

    Sliced chilled log into 1/4 inch slices and place on a baking sheet.

16. 16

    Bake in the center of the oven for 35 to 45 minutes, rotating the pan half-way through.

17. 17

    I extended the baking from from Marthas recipe because of the addition of the moist oven roasted asparagus.

18. 18

    Remove and cool on a wire rack.

19. 19

    Enjoy over and over!

20. 20

    With a nice spread of course!

21. 21

    Inspired and adapted from Martha Stewarts Cheddar-Cornmeal Icebox Crackers.

* Per serving · 4 servings · Values may vary.