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Crunchy Asparagus with Soy-Ginger Drizzle

Posted Mar 29 2010 11:53am

Asparagus is in season! In the past I have been stir-frying them, or roasting them. But to start off the asparagus season this year, I have decided to try something a little different. I found an recipe from Bon Appétit that sounded so delicious that I had to make it right away. Good thing I had all the ingredients on hand!

The recipe is easy to make and tastes great. It plays a little twist on the traditional roasted asparagus by first drenching it in mayo and then coating it with panko and sesame seeds. And on the side, accompanying these crunchy yet juicy asparagus is a delicious soy-ginger drizzle, tangy with just a little bit of heat that works wonder in brightening up the asparagus’ flavours. Mmmm, good asparagus! Make sure you eat the crunchy bits that has fallen off, they’re the best part!

Roasted Sesame-and Panko-coated asparagus with Soy-Ginger Drizzle

Adapted from Bon Appetit April 2008


  • 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
  • 1/4 cup sesame seeds
  • 1 pound thick asparagus spears, trimmed, bottom 2/3 of each spear peeled (I was lazy and just snaped off the bottom woody ends, didn’t bother trimming each spear)
  • 2 1/4 teaspoons Asian sesame oil, divided
  • 1 teaspoon golden brown sugar
  • 1/4 teaspoon chili-garlic sauce (I added more for more heat)


Preheat oven to 450°F. Line large baking sheet with parchment paper or spray with olive oil mister (or cooking spray).

  • In a pie dish, whisk together mayo, 1 teaspoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon grated ginger. In another pie dish, mix together panko and sesame seeds.
  • Roll each asparagus spear first in mayo mixture and then roll it in the panko mixture. Place it on the baking sheet in a single layer, ideally not overlapping.
  • Drizzle asparagus with 2 teaspoons sesame oil. Roast until nicely browned, about 15 minutes, make sure to turn the spears once half way to get even browning on both sides.
  • Meanwhile, in a small bowl, prepare the soy-ginger drizzle by mixing together 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons rice vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger and 1/4 teaspoon sesame oil. (I really enjoyed the sauce and I wished I had made a double batch!)
  • When asparagus are done, transfer to plate, sprinkle with salt and pepper, drizzle with sauce as desired or leave sauce on the side for dipping.

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