Crispy Asparagus Asiago Spears (Printable)

Golden asparagus spears with ultra-crispy panko-Asiago coating, smoked paprika, and garlic. Tender inside, 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 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
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
16 - Pinch of red pepper flakes
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 and drizzle 1 tablespoon olive oil over it, spreading 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. Bowl 1: place flour. Bowl 2: whisk together egg and milk until smooth. Bowl 3: combine panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well.
04 - Working in batches, dredge asparagus spears in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko-Asiago mixture, pressing gently so crumbs adhere.
05 - Arrange coated spears in a single layer on the prepared baking sheet, leaving space between each.
06 - Drizzle with 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 middle rack for 10 to 14 minutes, turning halfway, until coating is golden and crisp and asparagus is tender but not mushy. Adjust baking time by 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 the end, watching closely.
09 - Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago. Season lightly with salt if desired. Garnish with parsley or chives and pinch of red pepper flakes.
10 - Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Tips:

01 -
  • The contrast between the shatteringly crisp crust and the tender asparagus inside is impossible to resist.
  • It turns a simple vegetable into something you can serve at a dinner party or devour as a snack.
  • The smoked paprika and Asiago bring just enough warmth and sharpness without overpowering the asparagus.
  • You can prep the coated spears hours ahead and bake them right before guests arrive.
02 -
  • Dry the asparagus completely before breading or the coating will slide off and turn gummy instead of crisp.
  • Do not skip the oil drizzle or spray before baking, it is what makes the panko turn golden and shatteringly crunchy.
  • If your spears are very thick, add an extra minute or two to the baking time so the insides cook through without burning the crust.
  • Turning the spears halfway ensures even browning on all sides.
03 -
  • Press the panko mixture firmly onto each spear with your fingertips so it sticks and does not fall off during baking.
  • If you have an air fryer, cook these at 390°F for 7 to 10 minutes, flipping halfway, for even faster results.
  • Taste the first spear that comes out of the oven and adjust the salt on the rest before serving, everyone's preference is different.
  • Leftover coated asparagus can be reheated in a hot oven or air fryer to bring back the crunch.
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