Rating: 4.5 stars
17 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Elevate your ham and mayo sandwich by tucking in crispy oven-fried asparagus spears.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a shallow dish combine panko, lemon-pepper seasoning, and garlic powder. Place cornstarch in a second shallow dish. Place eggs in a third shallow dish.

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  • Place 2 Tbsp. oil in a 15 x 10 x 1-inch baking pan. Place pan in oven. Meanwhile, dip asparagus spears, one at a time, in eggs to moisten. Dip in cornstarch to coat. Dip in eggs again; dip in panko mixture to coat. Place on a tray while coating remaining spears.

  • Transfer all spears to hot pan. Drizzle with remaining oil. Bake 10 minutes or until golden, turning once.

  • Meanwhile, spread cut sides of rolls with mayonnaise. Place on a baking sheet. Broil, spread sides up, 5 minutes or until toasted. Cool slightly.

  • To assemble: Spread buns with half the Lemon Aïoli. Arrange prosciutto and asparagus on buns. Top with mint and chives. If desired, serve with remaining Lemon Aïoli.

Aioli:

In a small bowl stir together 1/2 cup mayonnaise, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1 clove very thinly sliced garlic, and 1/8 teaspoon salt.

Nutrition Facts

565 calories; fat 35g; cholesterol 62mg; saturated fat 5g; carbohydrates 47g; mono fat 12g; poly fat 14g; insoluble fiber 4g; sugars 3g; protein 15g; vitamin a 722.8IU; vitamin c 12.7mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.5mg; vitamin b6 0.1mg; folate 118.8mcg; vitamin b12 0.1mcg; sodium 861mg; potassium 151mg; calcium 134mg; iron 4.1mg.
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