Crispy Asparagus Asiago Spears (Printable Copy)

Golden panko and Asiago-coated asparagus with smoked paprika, tender inside and irresistibly crunchy outside.

# What You 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, 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 - Choice of dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara

# How to Make:

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 thoroughly and pat dry. Snap or cut off the woody ends to reveal tender portions.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked egg and milk mixture, Bowl 3 with combined panko, Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt.
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 to ensure crumbs adhere.
05 - Place coated asparagus spears in single layer on prepared baking sheet, leaving space between each spear.
06 - Drizzle 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 through, until coating is golden and crisp. Adjust timing 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 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 pinch of red pepper flakes if using.
10 - Transfer to serving plate and serve hot with lemon wedges and choice of dipping sauce.

# Expert Advice:

01 -
  • The panko and Asiago form a shatteringly crisp shell that stays crunchy even after sitting out for a few minutes.
  • It transforms humble asparagus into something guests assume took way more effort than it actually did.
  • You can prep the coated spears hours ahead and bake them right before serving, which saves you from last minute panic.
  • The smoked paprika adds a subtle warmth that makes people ask what your secret ingredient is.
02 -
  • Pat the asparagus completely dry before breading, or the coating will slide off in patches and turn soggy instead of crisp.
  • Press the panko mixture firmly onto each spear with your fingers so it adheres properly and doesn't fall off during baking.
  • Don't skip the halfway flip, because the bottoms will brown faster than the tops and you'll end up with unevenly cooked spears.
  • Thicker asparagus works better than thin because it stays tender inside while the coating gets crispy, and thin spears can overcook and turn mushy.
03 -
  • Use a wire rack set over the baking sheet if you want the coating to stay crispy on all sides, because it allows air to circulate underneath.
  • Grate the Asiago finely so it melts into the coating instead of forming hard clumps, and always use freshly grated cheese for the best flavor and texture.
  • If your panko coating isn't browning enough, brush the spears lightly with melted butter halfway through baking for a richer, deeper golden color.
  • Double the recipe without hesitation because these disappear fast, and it's easier to bake two pans at once than to start over when everyone asks for more.
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