Panko-Crusted Asparagus Spears

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • cooking spray, preferably canola oil
  • 13
  • 2
    scallions, trimmed and finely chopped
  • 2
    tablespoons white miso
  • 1
    teaspoon chili-garlic sauce
  • 12
    teaspoon toasted sesame oil
  • 1
    bunch asparagus, trimmed
  • 34
    cup japanese-style panko breadcrumbs (see Notes)
  • 14
Advertisement

DIRECTIONS

  • Preheat oven to 450°F Line a baking sheet with foil; coat with cooking spray.
  • Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.
  • Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
  • Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.
  • Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.
  • TIPS & NOTES.
  • Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.
  • Although we typically use whole-wheat panko-style breadcrumbs, for this recipe we recommend using white, Japanese-style panko breadcrumbs for the best texture and flavor. Look for them in the Asian-food section of most supermarkets or near other breadcrumbs.
Advertisement