Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/4 cup mayonnaise
- 1/4 cup sesame seeds
- Carbohydrate 12 g(4%)
- Cholesterol 4 mg(1%)
- Fat 13 g(19%)
- Fiber 3 g(11%)
- Protein 4 g(8%)
- Saturated Fat 2 g(9%)
- Sodium 218 mg(9%)
- Calories 170
Preparation 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. 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. Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce. *Available in the Asian foods section of some supermarkets and at Asian markets.
Preparation 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. 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. Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce. *Available in the Asian foods section of some supermarkets and at Asian markets.
