Panko Crusted Asparagus Spears Recipes

GARLIC-PARMESAN ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Combine oil, garlic, pepper and salt in a large bowl; add asparagus and massage to evenly coat. Spread the asparagus in an even layer on the prepared baking sheet.
• Toss Parmesan, panko and walnuts together in a small bowl; sprinkle over the asparagus. Roast until the panko is golden and the asparagus is tender, 12 to 15 minutes. Serve immediately.

CRUNCH CRAZY ASPARAGUS SPEARS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the asparagus by trimming off the tough woody stem.
• Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
• In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
• Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

CRISPY GARLIC PARMESAN ASPARAGUS

Steps:

• Preheat the oven to 400°F (205°C). Lightly grease a baking tray or sheet with non stick cooking oil spray.
• Place the trimmed asparagus in a bowl. Add the rest of the ingredients and use your hands to evenly coat onto the asparagus.
• Transfer the asparagus and breadcrumb mixture onto prepared baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus are just tender.
• Broil/grill for 2-3 minutes until breadcrumbs are golden browned and asparagus has reached desired doneness.
• Serve warm.

PANKO-CRUSTED ASPARAGUS SPEARS

Steps:

• Preheat oven to 450°F Line a baking sheet with foil; coat with cooking spray.
• Combine mayonnaise, scallions, 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 and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.
• Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.
• TIPS & NOTES.
• Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.
• Although we typically use whole-wheat panko-style breadcrumbs, for this recipe we recommend using white, Japanese-style panko breadcrumbs for the best texture and flavor. Look for them in the Asian-food section of most supermarkets or near other breadcrumbs.

PARMESAN CRUSTED ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking pan with nonstick cooking spray.
• Cut the rough ends off the asparagus and place in prepared pan.
• Generously spray nonstick cooking spray on top of asparagus.
• Sprinkle Parmesan cheese in an even layer on top of asparagus.
• Season with salt and pepper, to taste.
• Place croutons in a resealable bag and crush using a rolling pin until fine crumbs form or place in a food processor.
• Sprinkle crouton crumbs on top of asparagus and spray again with nonstick cooking spray.
• Bake for 15-20 minutes, or until crumb topping is golden brown and asparagus can be easily pierced with a fork.

ASPARAGUS WITH PARMESAN CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS

Steps:

• Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
• Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
• Top asparagus with breadcrumbs, and garnish with lemon.

ROASTED SESAME-AND PANKO-COATED ASPARAGUS WITH SOY-GINGER DRIZZLE

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

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.

PANKO CRUSTED ASPARAGUS

Steps:

• Trim ends off asparagus and cut into 3rds (about 1 1/2 to 2 inches long).
• Blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender.
• Transfer to a bowl of ice water to stop the cooking. Then drain on a clean kitchen towel.
• Set out a breading station with 3 shallow bowls or pie pans.
• In the first add the flour seasoned with salt and pepper.
• In the second one whisk the eggs. You may add a touch of milk or water.
• In the third bowl add the panko.
• Heat about an inch of oil in a large skillet.
• Toss asparagus in flour, then egg, then panko.
• Fry until golden brown.