Roasted Asparagus with Lemon Vinaigrette

This dish makes a great appetizer or side dish, and a fun finger food for kids! Serve with the lemon vinaigrette to fancy this up for adults. :)

Asparagus:

• 2 eggs
• 2 tablespoons milk
• coarse salt and fresh black pepper
• 1/3 cup grated parmesan cheese
• 1/3 cup seasoned bread crumbs
• 1 teaspoon lemon zest, just the yellow part not the pith
• 1 bunch fresh asparagus, ends trimmed and last inch of stalk peeled

Preheat oven to 400 degrees. Whip together eggs and milk in a bowl. In a separate bowl, mix together salt, pepper, cheese, breadcrumbs and lemon zest. Dip asparagus one stalk at a time into egg mixture, then bread crumb mixture, making sure to coat entire stalk. Lay dipped stalks on a lightly greased pan in a single layer. Bake at 400 for 20-25 minutes until fork tender. Serve alone of with the lemon vinaigrette below!

Lemon vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 - 3 tablespoons lemon juice, fresh-squeezed
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• coarse salt and fresh black pepper, to taste

Mix all ingredients well! 

This recipe was from Cinnamon Spice and Everything Nice. :)