Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle

Ingredients for Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle

• 60ml mayonnaise

• 20ml unseasoned rice vinegar, divided

• 3 teaspoons soy sauce, divided

• 1 1/4 teaspoons finely grated peeled fresh ginger, divided

• 110g panko (Japanese breadcrumbs)*

• 30g sesame seeds

• 450g thick asparagus spears, trimmed, bottom 2/3 of each spear peeled

• 2 1/4 teaspoons Asian sesame oil, divided

• 1 teaspoon golden brown sugar

• 1/4 teaspoons chilli-garlic sauce*

Preheat oven to 232°C. 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, chilli-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoons ginger, and 1/4 teaspoons 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.

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