1/4 cup gf mayonnaise 4 teaspoons rice or white wine vinegar 3 teaspoons gf soy sauce (we used San-J organic wheat-free Tamari) 1 teaspoon grated ginger 1 cup crushed corn flakes (place cornflakes in a sealable plastic bag and crush by rolling with a rolling pin. 1/3 cup sesame seeds 1 lb. thick asparagus spears, tough ends trimmed off 2 teaspoons sesame oil 1 teaspoon brown sugar 1/4 teaspoon Red Chili Paste (we used Thai Kitchen brand)
Preheat oven to 450 degrees F. Place a small amount of vegetable oil on baking sheet and spread to coat. In a small bowl whisk mayonnaise, 1 teaspoon vinegar, 1 teaspoon soy sauce and 1 teaspoon grated ginger. Transfer to a large plate. In a separate plate add crushed corn flakes and sesame seeds and blend together. Toss the asparagus in the mayonnaise mixture until well coated then toss in the corn flake mixture. Transfer to the baking sheet. When all the asparagus have been coated, drizzle with 2 teaspoons sesame oil. Roast in the oven for about 15 minutes.