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
- 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.
- In a small bowl combine vegenaise, mustard and lemon juice.
- 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.
- 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