When I heard April was Battle Asparagus, I flirted with many recipes involving asparagus or recipes where asparagus could be swapped in instead of another veggie. For example a quiche or puree, but I wasn’t 100% on-board with any of the ideas. I wanted something unordinary, simple and highlighted the distinct flavor of asparagus!
I’m in love with the way these unique crackers came out. The smokey flavor from the oven roasted asparagus make these crackers unshareable…they’re quite yummy! And it lends a taste that’s savory and slightly sweet from the yellow cornmeal. Here’s a tip…they taste great with a soft goat cheese spread.
Many times, crackers (unless they’re whole-wheat) have a bad wrap, but these crackers sure won’t get that wrap because asparagus is weaved-in and asparagus is A-Ok for your health and is considered “one of the most nutritionally well-balanced vegetables in existence.”
- – potassium
– dietary fiber
– Vitamin B6
Oven Roasted Asparagus Cornmeal Crackers
Inspired from Martha Stewart’s Cheddar-Cornmeal Icebox Crackers
Oven roasting the asparagus for the crackers
– 1/2 stalk of asparagus, tough ends chopped off
– 1 tsp extra virgin olive oil
– Sea salt and pepper to taste
Preheat oven to 400 degrees. Toss the asparagus, salt, pepper and olive oil in a large bowl. Place on baking sheet in one layer. Bake for 30 to 35 minutes. Cool to room temperature.
Making the crackers
– 1 cup all-purpose wheat flour
– 2 Tbls yellow corn meal
– 11/4 sea salt
– 2 Tbls chilled unsalted butter, cut into small pieces
– 1/4 cup plus 1 Tbls low fat milk (1%)
– oven roasted asparagus from recipe above, chopped
Mix flour, cornmeal, salt in a food processor until well blended. Add the chilled butter and pulse until the mixure resembles coarse meal.
With the food processor running, slowly add the milk until dough forms together and is well combined. The dough will have a wonderful green tint due to the incorporation of the asparagus! Love it!
Preheat oven to 325 degrees. Sliced chilled log into 1/4 inch slices and place on a baking sheet. Bake in the center of the oven for 35 to 45 minutes, rotating the pan half-way through. I extended the baking from from Martha’s recipe because of the addition of the moist oven roasted asparagus. Remove and cool on a wire rack.