Barrie’s Asparagus Tortilla Chip Crusted Asparagus Spears

Recipe kindly shared by Barrie's Asparagus.


  • Lightly Salted Tortilla Chips
  • 3 tbsp Dijon mustard
  • 1 bunch Ontario asparagus woody ends trimmed
  • Ricotta Dip
  • ½ cup fresh ricotta
  • 1 large garlic clove minced
  • 1 tbsp fresh mint finely chopped
  • Zest of one lemon + 1 tbsp fresh lemon juice
  • Salt and fresh ground pepper to taste


  • Preheat the oven to 400F. Line a large baking sheet with parchment paper and set aside.
  • In a food processor, blend enough chips to make 1 cup of breadcrumbs and put on a large plate.
  • Place Dijon mustard in a small bowl and use a pastry brush to apply to each asparagus spear generously.
  • Roll prepared asparagus in chip crumbs and place on a lined baking sheet. Repeat with remaining asparagus spears.
  • Ensure asparagus spears are spaced and not touching each other on the baking sheet.
  • Bake for 10-12 mins until golden and crispy.
  • To make dip: In a bowl of a mixer with a whisk attachment, whisk ricotta until creamy, about 2-3 mins.
  • Add remaining ingredients and stir well. Serve with warm asparagus spears.


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