Panko-Crusted Asparagus Spears

March/April 2011

Your rating: None Average: 4.2 (24 votes)

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.

Panko-Crusted Asparagus Spears

5 Reviews for Panko-Crusted Asparagus Spears

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!!!

Comments (1)

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Anonymous wrote 2 years 13 weeks ago

forgot to add... if you must

forgot to add... if you must dip use a roasted red pepper dip and some crumbled feta cheese.

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.

I liked the crunch from the panko.
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.

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.

Made this for a dinner party app and everyone raved. Taste was great at room temperature.

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!


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