Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle
Crispy panko and sesame-coated asparagus spears roasted to perfection and served with a sweet and tangy Asian-inspired soy-ginger sauce. This elegant side dish combines Japanese breadcrumbs with sesame seeds for a delightful crunch.
Ingredients
- •¼ cup mayonnaise
- •4 teaspoons unseasoned rice vinegar
- •3 teaspoons soy sauce
- •1¼ teaspoons fresh ginger
- •1 cup panko
- •¼ cup sesame seeds
- •1 pound asparagus
- •2¼ teaspoons sesame oil
- •1 teaspoon brown sugar
- •¼ teaspoon chili-garlic sauce
Cooking Instructions
- 1.
Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.
16 min
- 2.
Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.
5 min
- 3.
Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.
2 min
- 4.
*Available in the Asian foods section of some supermarkets and at Asian markets.
