Crispy Asparagus Asiago Spears (Printable Version)

Golden panko-Asiago crusted asparagus 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, about 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, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce such as aioli, lemon-garlic yogurt sauce, or marinara

# Step-by-Step Guide:

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 under cold water and pat dry thoroughly. Snap or cut off the woody ends.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked egg and milk mixture, 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.
05 - Place coated spears in a single layer on prepared baking sheet, leaving space between each spear.
06 - Drizzle remaining 1 tablespoon olive oil over spears or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on 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 to 10 minutes, medium 10 to 12 minutes, thick 12 to 14 minutes.
08 - For deeper golden crust, broil for 1 to 2 minutes at end, watching closely to prevent burning.
09 - Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago. Season lightly with salt if desired. Garnish with parsley or chives and red pepper flakes if using.
10 - Transfer to serving plate and serve hot with lemon wedges and your choice of dipping sauce.

# Expert Tips:

01 -
  • The coating stays crispy for longer than you expect, even after sitting out during dinner.
  • It turns asparagus skeptics into believers with that irresistible crunch and smoky, cheesy flavor.
  • You can prep everything hours ahead and bake right before guests arrive, making hosting feel effortless.
  • The smoked paprika adds a subtle warmth that makes each bite more interesting than the last.
02 -
  • Dry the asparagus thoroughly after rinsing or the coating will slip right off during baking, leaving you with sad, naked spears.
  • Do not skip turning the spears halfway through baking because the underside needs direct heat to crisp up just as nicely as the top.
  • If your coating is browning too fast but the asparagus is not tender, lower the oven temperature to 400 degrees F and add a few more minutes.
03 -
  • Press the panko mixture firmly onto each spear with your fingertips so it adheres evenly and does not fall off during baking.
  • Use a fine Microplane grater for the Asiago to ensure it blends smoothly into the coating and melts beautifully.
  • If you have leftover coating mixture, toss it with a little olive oil and bake it separately for crispy, cheesy breadcrumb topping to sprinkle on pasta or salads.
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