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Panko-Crusted Asparagus Spears

Victoria Abbott Riccardi
  • 50 minutes
  • Serves 4

INGREDIENTS

1 lb

1 bunch asparagus

2

Scallions

1 tsp

Chile-garlic sauce

1/3 cup

Mayonnaise, low-fat

2 tbsp

White miso

1/4 cup

Sesame seeds

1

Cooking spray

1/2 tsp

Sesame oil, toasted

3/4 cup

Japanese-style panko