Ingredients

Cooking spray, preferably canola oil

1/3 cup low-fat mayonnaise

2 scallions, trimmed and finely chopped

2 tablespoons white miso (see Notes)

1 teaspoon chile-garlic sauce

1/2 teaspoon toasted sesame oil

1 bunch asparagus (about 1 pound), trimmed

3/4 cup Japanese-style panko (see Notes)

1/4 cup sesame seeds

Preparation

  1. Preheat oven to 450°F.
  2. Line a baking sheet with foil; coat with cooking spray.
  3. Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.
  4. Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
  5. Combine panko and sesame seeds in another shallow dish. 6. 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.
  6. Coat the prepared spears with cooking spray.
  7. Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes.
  8. Serve with the remaining miso mixture as a dipping sauce.