Oven Roasted Asparagus Corn Meal Crackers

Mix flour, cornmeal, and salt in a food processor until well blended. Add the chilled butter and pulse until the mixure resembles coarse meal.

Add the oven roasted asparagus. (To roast the asparagus, wash and trim it as you normally would and then cut into small pieces. Preheat oven to 400 degrees. Toss the asparagus, salt, pepper and a teaspoon of olive oil in a large bowl. Place on baking sheet in one layer. Bake for 30 to 35 minutes. Cool to room temperature.)

With the food processor running, slowly add the milk until dough forms together and everything is well combined. The dough will have a wonderful green tint due to the incorporation of the asparagus! Love it!

Roll the dough into a 2-inch log, roll in wax paper and refrigerate for at least 24 hours.

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.

Enjoy over and over! With a nice spread of course!

Inspired and adapted from Martha Stewart’s Cheddar-Cornmeal Icebox Crackers.