Margarita Restrepo and Michele Lastella
Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Restrepo is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Lastella is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a reiki master, film writer, and director. Find Restrepo on LinkedIn and Lastella on LinkedIn.see more from this author
I’m making this right now, I saw people commenting that it doesn’t stick. Just wash asparagus and sprinkle with nutritional yeast, it will stick right to it.
I call shenanigans on this one. No way that picture above was made with those instructions. There appears to be crust all around the asparagus and certainly not just on top, which would be the result if it was sprinkled over the spears. Video or it didn’t happen.
I used “just egg” & full disclosure, it does have some canola oil as an ingredient so it “violates” the no oil policy, which BTW, is not clinically accurate. Aquafaba, pb milk or water will work as well. The asparagus has to be wet for the breading to stick. I did add lemon at the end which brightens it up. I love asparagus plain with salt, so this was a no brainier recipe. Delicious and is a good healthy appetizer for vegans and non vegans alike.
Loved this & the 20 minutes was all it needed. I did find I had almost twice the amt. of coating that I needed, but just sprinkled it all on the wet asparagus on a non stick oven half sheet. I used Panko instead of bread crumbs. Will make again for sure. Family loved it.
I followed this recipe completely last night for dinner. It was delicious! I have a very picky husband who tells me he wants to see this recipe again!
I should have read the comments before making this. The asparagus wasn’t crusted, hardly any of the mixture stuck to the spears.
Sounds absolutely wonderful. I have everything called for so I’m going to fix it tomorrow. Looking forward to it. Thank you.
I made a batter with plant based milk and a bit of flour to make that mixture stick well and it was great. I read one reader used Aquafaba and that gave me the idea. I guess it works just as well with ether aquafaba or the batter I mentioned. Nice recipe, thank you.
Awesome, but next will try using aquafaba (liquid from canned chickpeas) lightly whipped to dip or roll spears to hopefully he’ll crumbs to adhere. Fingers crossed
Kathleen Wiegand, please share your results after trying the aquafaba dip before the crumbing.
I made a double batch of these for a party – they were gone fast! No one could believe that no oil was used in making these.
Freaking delicious!! I absolutely cannot stand vegetables baked without oil or boiled/steamed.. and I’ve been struggling until this GODSEND of a recipe! I omitted the breadcrumbs because I’m avoiding wheat as part of an elimination diet, and it was still fantastic! Had a nutty flavor, didn’t seem dry and definitely not bland.
The only thing I am going to be sure to do for the next time is to wet the asparagus before sprinkling the mixture, it didn’t stick as well to some pieces that were dry. Easy fix though!
No oil? No nothing? Where are the bread crumbs final place?
Forks Over Knives is an oil free eating program they emphasize plant based eating for health, and that excludes all oils. Very good for cardiac issues!
The nutrition experts with whom we consult generally say that a whole-food plant-based diet with total calories not exceeding 15% from fat is optimal for health, so oil is not used in any of our recipes.
The breadcrumbs are used in step 3, mixed with other ingredients, and then that mixture is added to the asparagus in Step 4.
Any suggestions on how to do this without bread?
I often use rolled oats as a gluten free substitute for bread crumbs. I just pulse them in a food processor to the desired texture, works great! I haven’t tried this recipe yet but I will definitely soon!
I bought gluten free bread crumbs from Amazon. I’ve also read that you can use crushed Rice Krispies, but I’ve never tried it.
We’ve made this recipe numerous times and LOVE it. Don’t forget to drizzle the lemon juice on top because it really adds to it.