Save to Pinterest Crispy Asparagus Asiago Spears are coated in a golden, ultra-crispy panko and Asiago crust, with hints of smoked paprika and garlic. Perfectly tender inside and irresistibly crunchy outside, this Italian-inspired dish is delicious served hot with lemon wedges or your favorite dip.
Save to Pinterest Using a three-stage breading station ensures that every spear is perfectly encapsulated in a flavorful, cheesy mixture. Whether you are hosting a party or looking for a side dish to elevate a weekday meal, these spears provide a satisfying crunch that everyone will enjoy.
Ingredients
- 24 medium fresh asparagus spears, ends trimmed (about 1 lb/450 g)
- 1/2 cup (60 g) all-purpose flour
- 1 large egg
- 2 tbsp milk or cream
- 3/4 cup (45 g) panko breadcrumbs
- 1/2 cup (40 g) finely grated Asiago cheese, plus 2 tbsp for garnish
- 2 tbsp finely grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (or sweet paprika)
- 1/4 tsp freshly ground black pepper
- 1/2 tsp fine sea salt, plus extra to taste
- 2 tbsp olive oil (or cooking spray)
- Lemon wedges, for serving
- 2 tbsp finely chopped fresh parsley or chives, for garnish (optional)
- Pinch of red pepper flakes (optional)
- Dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara
Instructions
- Step 1
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and drizzle 1 tbsp olive oil over it, spreading lightly, or coat with cooking spray.
- Step 2
- Rinse the asparagus and pat dry thoroughly. Snap or cut off the woody ends.
- Step 3
- Prepare three shallow bowls: Bowl 1 for flour; Bowl 2 for egg and milk whisked together; Bowl 3 for the mixture of panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Step 4
- Working in batches, dredge asparagus spears in flour, shake off excess. Dip into the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently so crumbs adhere.
- Step 5
- Arrange coated spears in a single layer on the prepared baking sheet, leaving space between each.
- Step 6
- Drizzle with the remaining 1 tbsp olive oil or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly oiled.
- Step 7
- Bake on the middle rack for 10–14 minutes, turning halfway, until the coating is golden and crisp. Adjust for thickness: thin (8-10 mins), medium (10-12 mins), or thick (12-14 mins).
- Step 8
- Optional: For a deeper golden crust, broil for 1–2 minutes at the end, watching closely.
- Step 9
- Remove from the oven and immediately sprinkle with the remaining 2 tbsp Asiago. Season lightly with salt if desired.
- Step 10
- Garnish with parsley or chives and a pinch of red pepper flakes. Serve hot with lemon wedges and your choice of dipping sauce.
Zusatztipps für die Zubereitung
For the best results, use thicker asparagus spears as they hold up best during the breading process. Ensure the spears are patted completely dry after rinsing, as any moisture can cause the flour to clump and prevent a crisp coating from forming.
Varianten und Anpassungen
For an extra citrus flavor, add 1 tsp of finely grated lemon zest to the breadcrumb mixture. If you prefer using an air fryer, cook the spears at 390°F (200°C) for 7–10 minutes, turning halfway through. You can also substitute panko with regular breadcrumbs in a pinch, though panko yields the crispiest texture.
Serviervorschläge
Serve these crispy spears immediately while hot. They pair perfectly with a creamy aioli, a zesty lemon-garlic yogurt sauce, or a classic marinara. Fresh lemon wedges are essential for a bright finish that cuts through the richness of the Asiago cheese.
Save to Pinterest With their irresistibly crunchy exterior and tender center, these Crispy Asparagus Asiago Spears are a sophisticated yet simple way to enjoy fresh seasonal produce. Enjoy them hot for the ultimate textural experience.
Recipe FAQs
- → How can I ensure the asparagus spears are extra crispy?
For the crispiest result, ensure your asparagus spears are thoroughly dry before coating. Press the panko-Asiago mixture firmly onto the spears so it adheres well. Drizzling or spraying with olive oil before baking, and optionally broiling briefly at the end, also helps achieve that golden, crunchy texture.
- → Can I prepare these ahead of time?
Yes, you can prepare the coated asparagus spears up to 4 hours in advance. After coating, arrange them on a baking sheet and refrigerate until you're ready to bake. This allows for convenient preparation for gatherings or busy weeknights, ensuring they remain fresh for baking.
- → What are some good dipping sauces for these spears?
These spears pair wonderfully with a variety of dips. Classic choices include a creamy lemon-garlic aioli, a tangy marinara sauce, or a refreshing lemon-garlic yogurt sauce. For a simple option, just a squeeze of fresh lemon juice is also delightful.
- → What if I don't have Asiago cheese?
While Asiago provides a distinct flavor, you can substitute it with other hard, flavorful cheeses. Parmesan or Pecorino Romano would be excellent alternatives, offering a similar salty and umami depth to the panko crust. Ensure whatever cheese you use is finely grated for best adherence.
- → Can this dish be made in an air fryer?
Absolutely! For an air fryer method, arrange the coated asparagus in a single layer in your air fryer basket, ensuring not to overcrowd. Cook at 390°F (200°C) for approximately 7-10 minutes, flipping them halfway through, until they are golden brown and crisp.
- → What kind of asparagus works best for this preparation?
Thicker asparagus spears tend to work best for this preparation as they hold up well during coating and baking, resulting in a tender interior without becoming mushy. While thin spears can be used, adjust baking times accordingly to prevent overcooking.