Crispy Asparagus Asiago Spears (Printable)

Tender asparagus spears baked to golden perfection with a savory panko and Asiago crust. Irresistibly crunchy and flavorful.

# What You Need:

→ Asparagus

01 - 24 medium fresh asparagus spears, ends trimmed (about 1 lb)

→ Breading Station

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

→ Crispy Coating

05 - 3/4 cup panko breadcrumbs
06 - 1/2 cup finely grated Asiago cheese
07 - 2 tbsp finely grated Parmesan cheese (optional)
08 - 1 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp fine sea salt

→ For Baking & Serving

13 - 2 tbsp olive oil
14 - 2 tbsp finely grated Asiago cheese for garnish
15 - Lemon wedges
16 - 2 tbsp finely chopped fresh parsley or chives (optional)
17 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and drizzle 1 tbsp olive oil over it, spreading lightly.
02 - Rinse the asparagus and pat dry thoroughly. Snap or cut off the woody ends.
03 - Prepare three shallow bowls: place flour in the first, whisk together egg and milk in the second, and combine panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt in the third. Mix well.
04 - 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.
05 - Arrange coated spears in a single layer on the prepared baking sheet, leaving space between each.
06 - Drizzle with the remaining 1 tbsp olive oil. Turn spears gently to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on the middle rack for 10-14 minutes, turning halfway, until the coating is golden and crisp and asparagus is tender. Adjust time: thin spears 8-10 minutes, medium 10-12 minutes, thick 12-14 minutes.
08 - For a deeper golden crust, broil for 1-2 minutes at the end, watching closely to prevent burning.
09 - Remove from the oven and immediately sprinkle with the remaining 2 tbsp Asiago. Season lightly with salt if desired.
10 - Garnish with parsley or chives and a pinch of red pepper flakes if using. Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -
  • Texture: Features an ultra-crispy panko and Asiago crust while keeping the asparagus tender.
  • Flavor: Savory hints of garlic, onion, and smoked paprika.
  • Versatility: Works as a dinner side, an appetizer, or a vegetarian snack.
  • Speed: Takes only about 32 minutes from start to finish.
02 -
  • Thicker Spears: These hold up better for handling and result in a better ratio of breading to vegetable.
  • Make Ahead: You can coat the spears up to 4 hours in advance and refrigerate them until you are ready to bake.
  • Broiling: A quick 1-2 minute broil at the end can provide a perfectly golden-brown finish.
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