Crispy Asparagus Asiago Spears (Print version)

Golden-crispy asparagus spears with savory Asiago-panko coating, tender inside and perfectly 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 extra virgin 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 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 with 1 tablespoon olive oil and spread lightly, or coat with cooking spray.
02 - Rinse asparagus spears under cold water and pat completely dry with paper towels. Snap or cut off woody ends.
03 - Prepare three shallow bowls. Bowl one contains flour. Bowl two contains whisked egg and milk mixture. Bowl three contains combined panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix third bowl thoroughly.
04 - Working in batches, dredge each asparagus spear in flour, shake off excess. Dip into egg mixture, then coat thoroughly with panko-Asiago mixture, pressing gently to ensure crumbs adhere.
05 - Arrange coated spears in single layer on prepared baking sheet, leaving space between each spear.
06 - Drizzle remaining 1 tablespoon olive oil over coated spears or spray lightly with cooking spray. Turn spears gently to ensure all sides are evenly 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 timing based on spear thickness: thin spears 8-10 minutes, medium 10-12 minutes, thick 12-14 minutes.
08 - For deeper golden crust, broil for 1 to 2 minutes at recipe 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 fresh parsley or chives and pinch of red pepper flakes if using.
10 - Serve immediately while hot with lemon wedges and preferred dipping sauce.

# Expert Tips:

01 -
  • The crust stays ridiculously crunchy while the asparagus inside turns silky and tender.
  • It doubles as an elegant appetizer or a side dish that actually steals the show at dinner.
  • You can prep the coated spears hours ahead and bake them right before guests arrive.
  • The smoked paprika and Asiago create a flavour thats both comforting and sophisticated.
02 -
  • Pat the asparagus completely dry before breading or the coating will slide right off in the oven.
  • Press the panko mixture firmly onto each spear so it sticks and crisps instead of falling off.
  • Do not skip the halfway flip because it ensures both sides of the crust turn golden and crunchy.
  • If you are making these ahead, coat the spears and refrigerate them uncovered for up to 4 hours, then bake just before serving.
03 -
  • Use one hand for the wet ingredients and one for the dry to keep your fingers from getting completely coated in breading.
  • If the panko mixture starts clumping, fluff it with a fork between batches so it coats evenly.
  • For the crispiest results, make sure the oven is fully preheated before you slide the pan in.
  • If you are using an air fryer, cook the spears at 390°F for 7 to 10 minutes, flipping halfway, and they will come out just as crispy with less oil.
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