Panko-crusted Asparagus Spears

Ingredients

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 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.

Description

Panko-Crusted Asparagus Spears, Recipe

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