Crispy Asparagus Asiago Spears (Printable)

Golden panko-Asiago crusted asparagus with smoked paprika. Crispy outside, tender inside. Serve with lemon wedges.

# What You'll Need:

→ Asparagus

01 - 24 medium fresh asparagus spears, ends trimmed, approximately 1 pound

→ Breading Station

02 - 1/2 cup all-purpose flour
03 - 1 large egg
04 - 2 tablespoons milk or cream

→ Crispy Coating

05 - 3/4 cup panko breadcrumbs
06 - 1/2 cup finely grated Asiago cheese, plus 2 tablespoons for garnish
07 - 2 tablespoons finely grated Parmesan cheese, optional
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon fine sea salt, plus extra to taste

→ For Baking and Serving

13 - 2 tablespoons olive oil or cooking spray
14 - Lemon wedges for serving
15 - 2 tablespoons finely chopped fresh parsley or chives for garnish, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce of choice: aioli, lemon-garlic yogurt sauce, or marinara

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper, drizzle with 1 tablespoon olive oil and spread lightly, or coat with cooking spray.
02 - Rinse asparagus spears thoroughly and pat dry. Snap or cut off the woody ends, discarding trimmings.
03 - Arrange three shallow bowls. Place flour in the first bowl. In the second bowl, whisk together egg and milk until smooth. In the third bowl, combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the breadcrumb mixture thoroughly.
04 - Working in batches, dredge each asparagus spear in flour and shake off excess. Dip into the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently to ensure crumbs adhere firmly to all surfaces.
05 - Place coated spears in a single layer on the prepared baking sheet, leaving space between each spear to allow for even crisping.
06 - Drizzle remaining 1 tablespoon olive oil over coated spears or spray lightly with cooking spray. Turn spears gently to ensure all sides receive light oil coverage for maximum crispiness.
07 - Bake on middle oven rack for 10 to 14 minutes, turning halfway through cooking, until coating is golden and crisp and asparagus is tender. Adjust timing based on spear thickness: thin spears 8-10 minutes, medium spears 10-12 minutes, thick spears 12-14 minutes.
08 - For a deeper golden crust, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
09 - Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago cheese. Season lightly with additional salt if desired. Garnish with parsley or chives and a pinch of red pepper flakes if using.
10 - Transfer to serving platter and serve hot with lemon wedges and your chosen dipping sauce.

# Expert Advice:

01 -
  • The Asiago crust gets shatteringly crisp in the oven, no deep fryer required.
  • Asparagus stays tender inside while the outside crackles with every bite.
  • It works as an elegant appetizer or a side dish that steals the show.
  • You can prep the coated spears hours ahead and bake them right before guests arrive.
02 -
  • Dry asparagus completely before breading or the coating will slide off in patches.
  • Press the panko mixture onto each spear firmly so it adheres during baking.
  • Give the spears space on the pan, crowding them creates steam and kills the crispiness.
  • Turn them halfway through baking so both sides get evenly golden.
03 -
  • Use a microplane to grate the Asiago finely so it melts evenly into the crust instead of clumping.
  • If your panko mixture starts running low, mix up a little more rather than skimp on the coating.
  • An air fryer works beautifully for smaller batches: cook at 390 degrees F for 7 to 10 minutes, turning halfway.
  • Always taste your breadcrumb mixture before coating, it should be well-seasoned because this is where all the flavor lives.
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