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Herbed Panko Asparagus Spears
7 min prep time
7 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
The Diabetes Carb Control Cookbook
Photo by
Kelly Campbell Photography
How to Make Herbed Panko Asparagus Spears
Fresh asparagus smothered with a tangy light cream sauce and topped crunchy breadcrumbs. This quick and easy side dish is a delicious way to dress up a roasted pork or chicken dinner.
7 min prep time
7 min cook time
4servings
6 asparagus spears + 2 tbsp sauce + 2 tbsp crumbs
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Step-By-Step Instructions:
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Heat the oil in a large skillet over medium-high heat. Add the breadcrumbs and cook 1–2 minutes or until golden, stirring constantly. Set aside on separate plate.
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Bring the water to a boil in the skillet over medium-high heat. Add the asparagus, return to a boil, reduce heat, cover, and simmer 3 minutes or until just tender. Drain well, discarding water. Place the asparagus on a serving plate.
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Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, milk, mustard, tarragon, and salt. Place in the skillet over medium-low heat and cook 1 minute or until heated, stirring constantly. Spoon over the asparagus and sprinkle with the breadcrumbs.
Nutrition facts
4 Servings
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Serving Size
6 asparagus spears + 2 tbsp sauce + 2 tbsp crumbs
- Amount per serving Calories 120
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 290mg 13%
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Total Carbohydrate
14g
5%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 280mg 6%
Ingredients
Extra Virgin Olive Oil
2 tsp
panko bread crumbs
1/3 cup
water
1 cup
asparagus (trimmed)
1 lbs
sour cream (fat-free)
1/4 cup
light mayonnaise
3 tbsp
milk (fat-free)
2 tbsp
prepared mustard
1 1/2 tsp
dried tarragon (dried)
1/4 tsp
salt
1/4 tsp
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