Best Panko Roasted Asparagus Recipes

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

Provided by Molly Stevens

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1/4 cup mayonnaise
4 teaspoons unseasoned rice vinegar, divided
3 teaspoons soy sauce, divided
1 1/4 teaspoons finely grated peeled fresh ginger, divided
1 cup panko (Japanese breadcrumbs)*
1/4 cup sesame seeds
1 pound thick asparagus spears, trimmed, bottom 2/3 of each spear peeled
2 1/4 teaspoons Asian sesame oil, divided
1 teaspoon golden brown sugar
1/4 teaspoon chili-garlic sauce*

Steps:

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.

Panko-Roasted Asparagus image

Provided by DailyInspiration

Categories Vegetable

Time 32m

Yield 16-20 serving(s)

Number Of Ingredients 6

1/2 cup mayonnaise
1/4 cup dijon-style mustard
2 teaspoons fresh lemon juice
1 cup panko breadcrumbs
1 lb thick asparagus spear, trimmed
1 tablespoon peanut oil

Steps:

Preheat oven to 425 degrees F. In a small bowl combine mayonnaise, mustard, and lemon juice. Transfer half of the mixture to a small serving bowl. Cover and chill until ready to serve.
Place breadcrumbs in a shallow dish. Spread the remaining mayonnaise mixture over asparagus spears. Roll in breadcrumbs to coat. Place in an ungreased 15 x10x1 inch baking pan. Drizzle with oil.
Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown. Serve asparagus with the reserved mayonnaise mixture.

Nutrition Facts : Calories 69.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 1.9, Sodium 105.6, Carbohydrate 7.8, Fiber 0.9, Sugar 1.3, Protein 1.6

PANKO CHICKEN WITH ROASTED ASPARAGUS image

Categories Chicken

Number Of Ingredients 7

1 Cup Panko Bread Flakes
Large Lime or Lemon
8 Skinless, Boneless Chicken Thighs.
2 Tbsp. Dijon Mustard
1 lb. Asparague, About 1 bunch
Olive Oil
1/4 cup Shaved Parmesan

Steps:

Arrange oven racks in centre and bottom of oven. Place a rack on a large rimmed baking sheet, Spray with oil. Place Panko in a shallow dish. Finely grate peel from lime into panko. Stir to mix. Unroll thighs and sprinkle with pinches of salt and pepper. Working with one thigh at a time, spread a little Dijon on both sides. Then coat all over with panko mixture, pressing so that crumbs adhere. Place on rack. Repeat with remaining chicken. For a crunchier coating, lightly spray chicken with cooking spray. Bake in centre of oven about 25 min. without turning. Meanwhile snap tough ends from asparague and discard. Place asparagus on another baking sheet. Drizzle with a little oil and sprinkle with salt and pepper. Roast in the bottom rack of oven during the last 5 to 10 min of chicken baking. Using a vegetable peeler, shave parmesan over asparagus. Serve with lime wedges.