Crispy Asparagus Asiago Spears (Printable)

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

# Ingredient List:

→ 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 additional 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 of choice: aioli, lemon-garlic yogurt sauce, or marinara

# Steps:

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 the woody ends at the natural breaking point.
03 - Arrange three shallow bowls in sequence. Bowl 1: place flour. Bowl 2: whisk together egg and milk until smooth. Bowl 3: combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the dry coating ingredients 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 spears in a single layer on the prepared baking sheet with space between each spear to allow for even crisping.
06 - Drizzle with remaining 1 tablespoon olive oil or spray lightly with cooking spray. Turn spears gently to ensure all sides receive even oil coating for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning spears halfway through cooking. Bake until the coating is golden and crisp and asparagus is tender but not mushy. Adjust baking time by spear thickness: thin spears 8 to 10 minutes, medium spears 10 to 12 minutes, thick spears 12 to 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 remaining 2 tablespoons Asiago over spears. Season lightly with additional salt if desired. Garnish with parsley or chives and a pinch of red pepper flakes if using.
10 - Transfer to serving platter and serve hot with lemon wedges and your choice of dipping sauce.

# Tips from the Pros:

01 -
  • The contrast between the crispy, salty crust and the tender asparagus inside is dangerously addictive.
  • It turns a simple vegetable into something guests actually fight over at the table.
  • You can prep everything ahead and bake right before serving, so theres no last-minute panic.
  • The recipe works beautifully as an appetizer, side dish, or even a snack you pretend is healthy.
02 -
  • Thicker asparagus spears are your friend here because they stay tender inside without turning mushy before the coating crisps.
  • Drying the asparagus thoroughly is non-negotiable, or the breading will slide off in sad little clumps.
  • Turning the spears halfway through baking ensures even browning and prevents one side from staying pale.
  • Do not skip the light oil coating before baking, its the difference between crispy and cardboard.
03 -
  • Press the panko coating onto the spears firmly but gently, like youre patting a babys back, so it adheres without crushing the asparagus.
  • If the coating starts falling off during breading, your egg wash might be too thin, so whisk in a tiny splash more egg.
  • For the crispiest results, use a wire rack set on the baking sheet so air circulates all around the spears.
  • Serve these within ten minutes of baking because the coating loses its crunch as it cools.
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