Panko-Crusted Asparagus Spears


Cooking spray, preferably canola oil
1/3 cup(s) low-fat mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoon(s) white miso (see Notes)
1 teaspoon(s) chile-garlic sauce
1/2 teaspoon(s) toasted sesame oil
1 bunch(es) (about 1 pound) asparagus, trimmed
3/4 cup(s) Japanese-style panko (See Notes)
1/4 cup(s) sesame seeds


Preheat oven to 450 degrees 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.

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. For this recipe, use 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.

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