Panko Roasted Asparagus

By: Michelle Siriani, iEG Contributor

Spring has sprung and the farmers markets are now open. Living on Long Island, I am exposed to so many local markets and am always super excited to see what fresh produce they have. On this road trip to the east end, I decided on the delicious, fresh asparagus.

Asparagus is one of the most welcoming signs of spring. Freshness is crucial, so reserve asparagus for the spring season.  I decided to keep this recipe super simple, using what I had in my kitchen cabinet.

Prep time: 25 minutes|Cook time: 15 minutes|Total: 40  minutes


  • 2 lb thick asparagus
  • 3/4 cup vegenaise
  • 1/2 cup Dijon mustard
  • 4 teaspoon lemon juice
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup extra virgin olive oil
  • salt and black pepper to taste


  1. Preheat oven to 400 F. Snap or cut off and discard woody bases from asparagus. If necessary, use a vegetable peeler to scrape off scales.
  2. In a small bowl combine vegenaise, mustard and lemon juice.
  3. Place breadcrumbs in a shallow dish. Spread the vegenaise mixture over the asparagus spears; roll in breadcrumbs to coat. Spread the coated asparagus in an ungreased baking pan. Drizzle with oil and season with salt and pepper.
  4. Roast about 15 minutes or until breadcrumbs are golden brown.

Michelle Siriani is a plant-based chef and graduate of the Natural Gourmet Institute in New York City. She loves cooking and baking healthy, delicious vegan food, inspired by her mom. She’s currently a pastry cook at the fabulous Peacefood Café, on the Upper West Side of New York City. At 16, after watching “Meet your Meat” on HBO and she became a vegetarian and went vegan a few years later. She loves taking pictures of food, summer nights, anything 80’s and singing in the kitchen, to name a few. A proud mom of her rescued kitties and the love of her life, rescued pit bull “Austin”. One day she hopes to open up a vegan bed and breakfast / sanctuary for senior animals.

You can follow her on Instagram: @Chef_MichelleAnn

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