Warm from the oven, these crunchy spears are a delicious starter or side dish.
- 1 lb. Asparagus
- Spray Oil
- 1/3 cup mayonnaise or substitute
- 1 green onion, finely chopped (2 if they are smaller variety)
- 2 tablespoon white miso
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon toasted sesame oil
- 3/4 cup Japanese panko
- 1/4 cup sesame seeds
Directions: Preheat oven to 450 degrees. Line a baking sheet with foil and coat with spray oil.
Combine mayonnaise, green onion, 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, sesame seeds in another shallow dish. Working one spear at ta time, roll in the panko mixture and place on the prepared baking sheet. leaving a bit of room between each spear. Coat the prepared speak with oil spray.
Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20-25 minutes. Serve with remaining miso mixture as dipping sauce.