A friend recently told me she made panko crusted asparagus spears. What a great idea! I went out and bought some asparagus so I could try my hand at creating something similar. A quick search on the Internet and I found this recipe. I altered it in order to make it vegan and to accomodate what I had on hand.
As it turns out I also had a ton of Brussels Sprouts in the fridge so I decided to try preparing them the same way as the asparagus. They were very good but I did like the asparagus better. Either way, I have some of both leftover so I know what I am going to reheat and have with dinner tonight!
Panko Crusted Asparagus and Brussels Sprouts
1 pound asparagus spears, trimmed
10 Brussels sprouts, halved
1/3 cup vegan mayo (I used Vegenaise)
3 scallions, chopped fine
2 tbsp white miso
1 tsp garlic chili sauce
1 tsp olive oil
3/4 cup panko bread crumbs
1/4 cup sesame seeds
Cooking oil spray
2 wooden skewers soaked in water for 20 minutes (optional).
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking oil.
In a bowl mix the vegan mayo, scallions, miso, garlic chili sauce and olive oil. Whisk until all ingredients are well incorporated. Transfer into a shallow dish.
In a second shallow dish toss the breadcrumbs and sesame seeds.
If you are using skewers for the Brussels sprouts skewer them about five (ten halves) per skewer. Coat the sprouts with the mayo mixture by either rolling them in it or brushing it on. Transfer to the panko mixture and coat well. Place on the baking sheet. If not using skewers just roll the halves int the mayo mixture and then the panko and place them on the sheet. Repeat with the asparagus spears rolling them in the mayo mixture then panko and placing them on the baking sheet.
Bake for 20 minutes at 400 degrees or until they turn golden brown.