Sunday, May 15, 2005

Roasted Sesame and Panko-Coated Asparagus with Soy-Ginger Drizzle

Roasted Sesame and Panko-Coated Asparagus with Soy-Ginger Drizzle (Adapted from Bon Appétit)

1/4 cup mayonnaise
1 tablespoon plus 1 teaspoon rice vinegar, divided
1 tablespoon soy sauce, divided
1 1/4 teaspoons finely grated peeled fresh ginger, divided
1 cup panko breadcrumbs
2 tablespoons black sesame seeds
2 tablespoons sesame seeds
1 pound thick asparagus spears, trimmed and bottom 2/3 of each spear peeled
1 tablespoon toasted sesame oil, divided
1 teaspoon water
1 teaspoon brown sugar
1/4 teaspoon chili-garlic sauce

Preheat oven to 450 degrees.

In a shallow dish, whisk together mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon ginger.

In another shallow dish, mix together panko and both sesame seeds.

Add asparagus to the mayonnaise mixture and toss well to coat. Roll asparagus in the panko mixture and transfer to a baking sheet coated with cooking spray. Drizzle asparagus with 2 1/2 teaspoons sesame oil. Place into the oven and bake until browned, turning once, about 13 to 16 minutes.

In a small bowl, whisk together water, brown sugar, chili-garlic sauce, and remaining tablespoon vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger and 1/2 teaspoon sesame oil to create the sauce.

To serve, sprinkle asparagus with salt and either drizzle the sauce on top or serve in small bowls on the side.

Makes about 4 servings.

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