Panko-Crusted Asparagus Spears
Panko-Crusted Asparagus Spears could be just the dairy free recipe you've been looking for. For $1.76 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 190 calories, 7g of protein, and 11g of fat. This recipe serves 4. 1133 people have tried and liked this recipe. It works well as an affordable side dish. Head to the store and pick up sesame seeds, panko, sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Eating Well. Overall, this recipe earns a good spoonacular score of 78%. Similar recipes include Asparagus Spears With Egg, Asparagus Spears with Sesame, and Panko-crusted Salmon.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1 bunch asparagus (about 1 pound), trimmed
1 teaspoon chile-garlic sauce
1/3 cup low-fat mayonnaise
3/4 cup Japanese-style panko (see Notes)
2 scallions, trimmed and finely chopped
1/2 teaspoon toasted sesame oil
1/4 cup sesame seeds
2 tablespoons white miso (see Notes)
Equipment:
baking sheet
aluminum foil
oven
bowl
Cooking instruction summary:
Preheat oven to 450F. 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.
Step by step:
1. Preheat oven to 450F. 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.Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes.
5. Serve with the remaining miso mixture as a dipping sauce.
Nutrition Information:
covered percent of daily need
