Boston Foodie

This delicious recipe from Boston based Sebastians serves 4 as an appetizer

¼ Cup Mayonnaise
4 Teaspoons, Divided Rice vinegar - divided
3 Teaspoons Soy sauce - divided
1 ¼ Teaspoon Fresh ginger, peeled and finely grated
1 Cup Panko bread crumbs
¼ Cup Sesame seeds
1 Bunch Asparagus, washed and trimmed*
2 ¼ Sesame oil - divided
1 Teaspoon Brown sugar
¼ Teaspoon Chili garlic sauce

Instructions
1) Pre-heat oven to 450F then lightly oil a rimmed baking sheet.

2) In a bowl, whisk together mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon ginger

3) In another container mix together the panko bread crumbs and sesame seeds.

4) Toss the asparagus in the mayonnaise mixture to coat each stock then roll them in the bread crumb mixture. Transfer asparagus to the oiled baking sheet. Lightly drizzle 2 teaspoons of the sesame oil over the asparagus and place in pre-heated oven. Roast until well browned, turning once, approx 15 minutes.

5) In another bowl, whisk together 1 teaspoon water, brown sugar, chili garlic sauce, the remaining vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger and 1/4 teaspoon sesame oil.

6) Remove asparagus from oven and let cool slightly. Transfer asparagus to serving platter and drizzle with sauce.


*Trimming Suggestion: Asparagus spears have a tough, fibrous base but you don’t need a knife to trim them! Asparagus spears will break at the least fibrous point so simply bend each spear until they snap!