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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine mayonnaise (or salad dressing), sour cream, tarragon, lemon zest, lemon juice and 1/4 teaspoon salt. Cover and chill until ready to serve.
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Place egg product (or egg-water mixture) in a shallow dish; set aside. In another shallow dish, combine panko, cornmeal, Parmesan, pepper, paprika and the remaining 1/4 teaspoon salt.
Place flour in a large ealable plastic bag. Snap off and discard woody bases from asparagus spears. Add half of the asparagus spears to the bag; toss to coat. Shake off excess flour. Repeat with the remaining spears.
Dip each spear in egg; roll in panko mixture. Place in a single layer on the prepared baking sheets, leaving 1/4-inch space between spears. Roast for 15 to 18 minutes or until golden brown.
Serve with the dipping sauce.