Herbed Panko Asparagus Spears
Ingredients
Ingredients
-
Extra Virgin Olive Oil
- 2 tsp
- 2 tsp
-
-
panko bread crumbs
- 1/3 cup
- 1/3 cup
-
-
water
- 1 cup
- 1 cup
-
-
asparagus spears (trimmed)
- 1 lbs
- 454 g
-
-
sour cream (fat-free)
- 1/4 cup
- 1/4 cup
-
-
light mayonnaise
- 3 tbsp
- 3 tbsp
-
-
milk (fat-free)
- 2 tbsp
- 2 tbsp
-
-
prepared mustard
- 1 1/2 tsp
- 1 1/2 tsp
-
-
dried tarragon (dried)
- 1/4 tsp
- 1/4 tsp
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
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Directions
Directions
-
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.
-
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.