Panko-Crusted Asparagus Spears

8 Ratings
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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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, March/April 2011

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Recipe Summary test

total:
50 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Line a baking sheet with foil; coat with cooking spray.

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  • 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.

Tips

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 Facts

Per Serving:
164 calories; protein 4.4g; carbohydrates 18.9g; dietary fiber 2.7g; sugars 2.9g; fat 8.5g; saturated fat 1.2g; cholesterol 5mg; vitamin a iu 579.1IU; vitamin c 4.8mg; folate 43.2mcg; calcium 71.3mg; iron 2.3mg; magnesium 30.2mg; potassium 185.8mg; sodium 538mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

1/2 starch, 1 vegetable, 1 1/2 fat
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