Finger-Food Feast

Directions

1. 1
   Arrange oven rack in top third of oven.
2. 2
   Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.
3. 3
   From lemon, grate 1 teaspoon peel into 9-inch pie plate and squeeze 1 tablespoon juice into small bowl.
4. 4
   In large bowl, stir mustard and mayonnaise until well combined; add chicken pieces and toss until evenly coated.
5. 5
   In pie plate with lemon peel, combine panko, grated Parmesan, oil, ground red pepper, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
6. 6
   Dredge 1 drumstick in crumb mixture until well coated, shake off excess, and place on prepared pan.
7. 7
   Repeat with remaining chicken and crumb mixture.
8. 8
   Bake 30 minutes or until crust is golden brown and juices run clear when chicken is pierced with tip of knife.
9. 9
   Meanwhile, in small bowl with lemon juice, stir yogurt, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.
10. 10
    Stir in basil.
11. 11
    Fill 12-inch skillet with 1 inch water.
12. 12
    Cover and heat to boiling on high.
13. 13
    Add asparagus and 1/2 teaspoon salt.
14. 14
    Cook, uncovered, 4 to 5 minutes or until bright green and crisp-tender, turning occasionally for even cooking.
15. 15
    Rinse under cold running water; drain.
16. 16
    Serve chicken with vegetables and dipping sauce on the side.