Crispy Roasted Asparagus

Directions

1. 1
   Set the oven at 450°F.
2. 2
   With a vegetable peeler, peel tough ends of the asparagus.
3. 3
   In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
4. 4
   Roll the asparagus spears in the mixture to coat them.
5. 5
   Spread the panko in a plate and roll the spears until they are well coated.
6. 6
   Transfer them to a cake rack and let them dry for 30 minutes.
7. 7
   On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
8. 8
   Cook the spears, turning often, for 10 minutes, or until they are golden brown.
9. 9
   Remove them from oven, and sprinkle generously with salt and pepper and serve at once.