Crispy Asparagus Asiago Spears (Printable)

Tender asparagus in crispy panko-Asiago coating with smoked paprika and garlic.

# Ingredient List:

→ 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 for garnish, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce such as 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 and pat dry thoroughly. Snap or cut off the woody ends.
03 - Prepare three shallow bowls. In the first bowl, place flour. In the second bowl, whisk together egg and milk until smooth. In the third bowl, combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the coating mixture well.
04 - Working in batches, dredge asparagus spears in flour and shake off excess. Dip into the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently so crumbs adhere.
05 - Place coated spears in a single layer on the prepared baking sheet, leaving space between each spear.
06 - Drizzle with the remaining 1 tablespoon olive oil or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on the middle rack for 10 to 14 minutes, turning halfway through, until the coating is golden and crisp and asparagus is tender but not mushy. Adjust baking time based on 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 with the remaining 2 tablespoons Asiago. Season lightly with 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 Tips:

01 -
  • These transform asparagus into something so crunchy and golden that even vegetable skeptics will ask for seconds.
  • They're elegant enough to serve at dinner parties but casual enough to sneak as a snack straight from the baking sheet.
  • Ready in under 35 minutes, and most of that time the oven does the work while you relax.
02 -
  • Wet asparagus will steam instead of crisp, so that dry-pat-down step is genuinely the difference between victory and disappointment.
  • Panko makes all the difference in texture, and finely grating your own Asiago instead of using pre-grated prevents that gritty mouthfeel that happens with anti-caking agents.
03 -
  • Work quickly through your breading station and don't let spears sit in the egg wash too long or they'll get soggy before they hit the oven.
  • If you have an air fryer, cook these at 390°F for 7 to 10 minutes turning halfway through, and they come out somehow even crispier than the oven method.
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