After making Teriyaki Salmon with Sriracha Cream Sauce once - and loving it! - I knew I had to make it again asap. I planned to make it with the equally delicious Teriyaki-Roasted Green Beans, but I didn't seal the bag properly and they were no longer good when it was time to cook. Boo.
However, that one accident turned into a new, fun and tasty side dish! Since my new-found love is roasting vegetables, I decided to roast some asparagus, but with a twist. I breaded it and then fake "fried" it by baking it in the oven! This isn't the first time I've made a baked "fried" dish (Crispy Baked "Fried" Chicken is a favorite around here!), and it certainly won't be the last.
These were great as a side, but they would be an awesome appetizer since people can snatch them up one at a time. And, according to my former etiquette teacher, you are allowed to eat asparagus with your hands and not seem rude. So there. I rest my case.
Crispy Asparagus Spears
Recipe by Call Me Mrs. Rapp
Serves 4 as a side dish or appetizer
*1 pound asparagus
*1 cup panko bread crumbs
*1 tablespoon soy sauce
*1 tablespoon teriyaki sauce
*2 eggs, beaten
*recommended: your choice of dipping sauces (I suggest soy, teriyaki & sriracha cream)
*Preheat oven to 400 degrees.
*Pull off rough ends of asparagus. Combine eggs, teriyaki and soy sauce in a bowl or dish (I suggest using one that makes it easy to dip entire asparagus spear in it). Place panko bread crumbs in a shallow bowl or on a plate.
*Dredge the asparagus spears through the egg/soy/teriyaki mixture and then roll in the bread crumbs. Place each breaded spear on a rack on top of a pan (or a pan if you don't have a rack).
*Bake for 15-20 minutes, until bread crumbs are golden and crisp. Serve immediately with Sriracha Cream Sauce, soy or teriyaki sauce. Yum!
|Ready for the oven|
|served with salmon and rice or dipping sauce...yum!|