coat with fat free greek yogurt and use lemon pepper panko. No sauce required!!! I do the same thing with fish and chicken delicious!!!
Panko-Crusted Asparagus Spears
From EatingWell: 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.
5 Reviews for Panko-Crusted Asparagus Spears
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.
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.
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.
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!