Crispy Asparagus Asiago Spears (Printable)

Golden panko-Asiago crusted spears with hints of smoked paprika and garlic. Tender inside, irresistibly crunchy outside.

# 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 heavy 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°F. Line a large baking sheet with parchment paper, drizzle 1 tablespoon olive oil over it and spread lightly, or coat with cooking spray.
02 - Rinse asparagus spears under cool water and pat completely dry with paper towels. Snap or trim off the woody ends at the base of each spear.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked egg and milk until smooth, and Bowl 3 with combined panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt mixed thoroughly.
04 - Working in batches, dredge each asparagus spear in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko-Asiago mixture, pressing gently to ensure crumbs adhere firmly.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet with space between each spear to allow even baking.
06 - Drizzle remaining 1 tablespoon olive oil over spears or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly coated for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning halfway through, until coating is golden and crisp and asparagus is tender. Adjust time based on spear thickness: thin 8-10 minutes, medium 10-12 minutes, thick 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. Season lightly with additional salt if desired. Garnish with parsley or chives and a pinch of red pepper flakes if using.
10 - Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Hints:

01 -
  • The texture contrast is absolutely unreal, with that shattering crispy crust giving way to impossibly tender asparagus inside
  • These spears convert even the most skeptical vegetable eaters, including my cousin who swore he hated asparagus until he tried these
02 -
  • Dry your asparagus completely before coating, or the breading will slide right off instead of forming that perfect crust
  • Press the crumbs onto each spear firmly rather than just rolling them, because this is what makes the coating actually stay put during baking
03 -
  • Let the coated spears sit for about 10 minutes before baking to help the coating set and adhere better
  • Use a microplane to grate the Asiago as finely as possible, because larger cheese shreds can burn before the rest of the coating is done
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