Panko-crusted Asparagus Spears

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• cooking spray, preferably canola oil
• 1/3 cup mayonnaise
• 2 scallions, trimmed and finely chopped
• 2 tablespoons miso
• 1 teaspoon chili-garlic sauce
• 1/2 teaspoon toasted sesame oil
• 1 bunch asparagus, trimmed
• 3/4 cup japanese-style panko breadcrumbs (see notes)
• 1/4 cup sesame seeds

Recipe

• 1 preheat oven to 450°f line a baking sheet with foil; coat with cooking spray.
• 2 combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.
• 3 place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
• 4 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.
• 5 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.
• 6 tips & notes.
• 7 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. 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.
• 8 although we typically use whole-wheat panko-style breadcrumbs, for this recipe we recommend using , 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.