Crunchy Asparagus with Creamy Lemon Aïoli

By carol gorman

Ingredients

• 3/4 cup Kraft 100% Parmesan Shredded Cheese
• 3/4 cup panko bread crumbs
• 2 egg whites
• 1/4 cup Kraft Zesty Italian Dressing
• 1/2 tsp. garlic powder
• 2 lb. (900 g) fresh asparagus spears, trimmed
• 1/4 cup Miracle Whip made with Olive Oil Spread*
• 1/4 cup plain nonfat Greek-style yogurt
• 1 Tbsp. Dijon mustard
• 2 Tbsp. lemon juice

Details

Servings 8
Preparation time 20mins
Cooking time 34mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 450ºF.

Cover 2 rimmed baking sheets with foil; spray with cooking spray. Combine cheese and bread crumbs; spoon half into pie plate. Whisk egg whites, dressing and garlic powder in 13x9-inch dish until blended. Add asparagus; toss to evenly coat.

Dip 3 or 4 asparagus spears in cheese mixture in pie plate, turning to evenly coat each spear. Place on prepared baking sheet. Repeat with remaining asparagus, adding remaining cheese mixture to pie plate when needed. Spray asparagus with cooking spray.

Bake 12 to 14 min. or just until asparagus is crisp and lightly browned. Meanwhile, mix remaining ingredients in microwaveable bowl.

Microwave Miracle Whip mixture on HIGH 1 to 2 min. or until heated through, stirring after each minute. Transfer asparagus to platter; drizzle with sauce.