Roasted Sesame and Panko Coated Asparagus with Soy Ginger Drizzle

The other day I called my Husband at work and asked him what he was in the mood for in terms of dinner. He's not very picky and he usually just says "Anything is fine." But on this particular day, without hesitation he said, "Veggies. I don't care what else, but I need veggies." I wanted to make something more exciting than a salad so I started looking through my fridge, when I remembered this recipe that I saw in a magazine at the doctor's office. I was leafing through a Bon Appétit magazine and this asparagus recipe looked so tasty that I took a picture of the recipe with my phone. I had completely forgotten about it.

I'm glad I finally tried it. It was really quick to make and very crunchy and flavorful. I bet other veggies would be good in this recipe.

Roasted Sesame and Panko Coated Asparagus with Soy Ginger Drizzle

(Adapted from Bon Appétit - April 2008)

Ingredients:

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

Directions:

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. Drizzle with sauce. Enjoy!

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