Recipe ReDux: Panko Crusted Asparagus Spears

DSC_0104.JPG

This month’s Recipe ReDux theme is “The First Shoots of Spring,” and what better exemplifies a spring veggie than asparagus? We’re big fans of asparagus over here. I love it because, well, I pretty much love every vegetable, especially the green ones. Funk too, though we’re still working on brussels sprouts with him.

If you don’t think you love asparagus as much as me, I’m betting you’ll love it prepared this way. I was inspired by Eating Well’s recipe for Panko Crusted Asparagus, and especially loved the fact that no eggs were used! That’s usually always an ingredient when you’re “crusting” a food. I thought their sesame-miso-version sounded great, but decided to use my own twist on ingredients:

DSC_0096.JPG

25 spears asparagus, washed and ends snapped off

1/3 cup canola oil mayonnaise (egg free)

2 Tbsp honey mustard

1 tsp Sriracha or hot sauce

1/2 teaspoon grape seed oil

3/4 cup Japanese-style panko breadcrumbs

1/4 cup nutritional yeast

pinch of salt

cooking spray

DSC_0101.JPG

1. Preheat the oven to 450F. Line a baking sheet with parchment paper; coat with cooking spray.

2. Combine mayo, mustard, sriracha sauce, and oil in a small bowl and whisk with a fork to combine.

3. Place asparagus in a shallow dish and toss with the mayo mixture, using your fingers to make sure the asparagus is well coated.

4. Combine panko, nutritional yeast and salt on a large dish. Working one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving room between each spear.

5. Roast the asparagus until the coating begins to brown and the asparagus is tender, about 20 minutes.

I was in heaven eating these, yes with my fingers. They were crispy and tender at the same time with the slightest twinge of heat from the sriracha sauce. I could have eaten all 25 spears, but thought I should save some for my asparagus-loving husband. I love the panko crusting method so much, I think it’d work just as well on tofu, baked eggplant slices, in stuffed tomatoes, and more.

DSC_0113.jpg

Now that spring has sprung, check out some of these other delicious Recipe ReDux creations with fresh spring ingredients.

‘); // ]]>

14 Comments

  1. Posted April 21, 2012 at 10:40 am | Permalink

    Ooooh, you had me at sriracha. This looks really good!

  2. Posted April 21, 2012 at 2:31 pm | Permalink

    yummy.. i can taste the crunch now. Love love love this! and you’re right it does work well on eggplant slices!

  3. Posted April 21, 2012 at 4:06 pm | Permalink

    Oooooh, this recipe is such a good idea. I love veggie tempura, but rarely let myself indulge in it. This is a PERFECT alternative.

  4. Posted April 21, 2012 at 6:41 pm | Permalink

    This looks great – I usually just default to roasting or steaming asparagus, but that mayo + panko crust combo sounds amazing.

  5. Posted April 22, 2012 at 12:23 am | Permalink

    Oh my Janel these look so moreish. But can I ask what is nutritional yeast? Bakers powdered yeast?

  6. Janel
    Posted April 22, 2012 at 10:32 am | Permalink

    I don’t know what bakers powdered yeast is…here is a good post on nutritional yeast: http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html It’s a great source of B12 for vegans. It has a nutty, cheesy flavor so grated parmesan cheese would work as well!

  7. Posted April 22, 2012 at 11:02 am | Permalink

    My son is sitting behind me looking at your recipe… “Can you make these?”
    I will….they look mouth watering delicious!

  8. Janel
    Posted April 22, 2012 at 5:27 pm | Permalink

    That is so cute! Hope he (and you!) love it!

  9. Posted April 22, 2012 at 12:52 pm | Permalink

    I love crispy and crunchy and Sriracha is a staple around here! Excited to give this recipe a try!

  10. Janel
    Posted April 22, 2012 at 5:27 pm | Permalink

    Use more sriracha if you love the heat! It added a tiny bit, but could certainly use more πŸ™‚

  11. Posted April 22, 2012 at 2:23 pm | Permalink

    The sriracha and mayo coating sounds AWESOME! As soon as I can get a good bag of panko, I’m making this. Thanks for the recipe!

  12. Janel
    Posted April 22, 2012 at 5:27 pm | Permalink

    You’ll love it!

  13. Posted April 22, 2012 at 7:22 pm | Permalink

    YUM! My mom made something similar the other week. So delicious. I love that you used nutritional yeast. I keep forgetting to pick up some to try.

  14. Posted April 22, 2012 at 11:10 pm | Permalink

    Oh wow, these look amazing! I wish my husband liked asparagus but he does not. I am still going to try this out and he can deal with it! πŸ™‚ I have just gotten some nutritional yeast to experiment with – I had never had it before until recently.

Post a Comment

Your email is never shared. Required fields are marked *

*
*

Pin It