Roasted Sesame and Breaded Asparagus with Soy-Ginger Sauce

Ingredients

• 1/4 cup Veganaise (Or other Mayo substatute)
• 4 teaspoons Rice Vinegar divided
• 3 teaspoons Braggs Liquid Aminos divided (Or Gluten Free Soy Sauce)
• 2 teaspoons Fresh grated ginger divided
• 1 cup Finely Crushed Rice Chex cereal
• 1 pound Asparagus (spears trimmed)
• 3 tablespoons Asian Sesame Oil, divided
• 1 teaspoon Sucanat Sugar (Brown Sugar may be used)
• 1/4 teaspoon Chili Garlic Sauce
• 1/4 cup Sesame Seeds

Directions

This recipe comes from Epicurious.com. My variation of course is Gluten and Dairy Free.

1. Preheat oven to 450 Degrees.
2. In a casserole dish whisk together 1 Tsp rice vinegar, Vegenaise, 1 tsp Liquid Aminos and 1 tsp of grated ginger.
3. In another Casserole dish Mix together crushed Rice Chex and Sesame seeds.
4. Dip the Asparagus in the Wet mixture  and cover well. Then roll in the Rice Chex mixture
5. Place on a rimmed baking sheet and drizzle with  2 TBS Sesame Oil. Roast until Brown- 15-20 minutes. Turn once halfway through.
6. Meanwhile In a clean bowl make the Soy-Ginger sauce. Mix:

• 1 tsp water,
• 1 tsp Sucanat (or Brown Sugar)
• 1/4 tsp Chili Garlic Sauce
• 3 tsp Vinegar
• 1 tsp Liquid aminos
• 1 tsp Fresh Chopped Ginger
• 1 TBS Sesame oil

Drizzle Sauce and A dash of salt over roasted Asparagus and ENJOY!