Roasted Sesame and Panko Coated Asparagus with Soy-Ginger Drizzle
Source: Bon Appétit via Dana - Treat Yourself
¼ cup mayonnaise
4 teaspoons unseasoned rice vinegar, divided
3 teaspoons soy sauce, divided
1 ¼ teaspoons finely grated peeled fresh ginger, divided
1 cup panko (Japanese breadcrumbs)
¼ cup sesame seeds
1 pound thick asparagus spears, trimmed, bottom 2/3 of each spear peeled
1 teaspoon golden brown sugar
1 teaspoons chili-garlic sauce
½ teaspoons sesame oil
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, ¼ teaspoon ginger, and ¼ teaspoon sesame oil in small bowl for sauce. Transfer asparagus to platter, drizzle with sauce.
Too bad my friends will miss out on this one. I'll have lots of pics from the shower next week - expect food, friends, fashion and more to come - I can hardly wait!