Panko-Crusted Asparagus Spears

5 Reviews
From: EatingWell Magazine March/April 2011

Warm from the oven, these crunchy asparagus spears make a tasty side dish or cocktail nibble. Before being coated in panko breadcrumbs they are rolled in a flavorful sesame-miso sauce that doubles as a simple dipping sauce.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 164 calories; 8 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 4 g protein; 43 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 579 IU vitamin A; 5 mg vitamin C; 71 mg calcium; 2 mg iron; 538 mg sodium; 186 mg potassium
  • Nutrition Bonus: Folate (24% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat

Reviews 5

April 09, 2013
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By: EatingWell User
made a healthier/tastier version coat with fat free greek yogurt and use lemon pepper panko. No sauce required!!! I do the same thing with fish and chicken delicious!!!
March 15, 2012
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By: ...
It was just okay. I need to mess around with this recipe because the panko is a great idea but it needs something, like another spice, I just haven't figured out what yet. Pros: I liked the crunch from the panko. Cons: It really didn't taste like anything.
April 18, 2011
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By: jdcoffer
Great way to prepare asparagus! I made this last night and it was great! My spears also came out a little over toasted at 20 mins. I wasn't sure I would like these as I am not a big fan of sesame seeds, but with the dipping sauce, the strong flavor of the sesame seeds was mellowed. I couldn't find the white miso sauce so substituted some soy sauce. Will try again with the miso since I have never used miso before. Pros: Easy
April 10, 2011
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By: tinacfuchs
A definite keeper I would agree with trying a slightly lower oven temp since the tips did begin to burn a little. These were really delicious, and coating them in the sauce of great ingredients definitely made them so. I can't wait to make them again. Pros: Made this for a dinner party app and everyone raved. Taste was great at room temperature. Cons: The asparagus spears were big, and a little wobbly, some needed a fork and plate to eat. Need to handle gently so you don't lose the crust.
March 29, 2011
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By: emin_13
Yum I simplified this recipe and just dipped the spears in a mixture of egg whites and a little mayo then crusted them with the panko breadcrumbs and cooked per the recipe. I found the temperature to be a little high so I turned my oven down since they started to burn a little. These are delicious!