Crispy Asparagus Asiago Spears (Printable)

Golden panko and Asiago-coated asparagus spears with smoked paprika and garlic. Tender inside, 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
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
16 - Pinch of red pepper flakes
17 - Dipping sauce of choice: aioli, lemon-garlic yogurt sauce, or marinara

# How-To 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.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked egg and milk mixture, Bowl 3 with combined panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt mixed 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 well.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, leaving adequate space between each spear.
06 - Drizzle with remaining 1 tablespoon olive oil or lightly spray with cooking spray. Gently turn spears to ensure all sides are evenly coated for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning spears halfway through cooking. Asparagus is done when coating is golden and crisp and spears are tender but not mushy. Adjust timing 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 carefully to prevent burning.
09 - Remove from oven and immediately sprinkle remaining 2 tablespoons Asiago cheese over spears. Season lightly with additional salt if desired.
10 - Garnish with fresh parsley or chives and a pinch of red pepper flakes if desired. Serve immediately while hot with lemon wedges and chosen dipping sauce.

# Expert Tips:

01 -
  • The panko-Asiago crust gets so shatteringly crisp that even asparagus skeptics reach for seconds.
  • It looks fancy enough for guests but comes together quickly on a weeknight.
  • You can prep the coated spears hours ahead and bake them right before serving, making hosting infinitely easier.
  • The smokiness and garlic create layers of flavor that make plain roasted asparagus feel like a distant memory.
02 -
  • If your asparagus isn't completely dry before breading, the coating will slip right off in patches and you'll end up with bare spots.
  • Pressing the panko mixture onto each spear firmly makes all the difference between a coating that clings and one that falls off mid-bite.
  • Don't skip the halfway flip because the bottoms will stay pale and soft while the tops get all the color and crunch.
  • If you're using thin asparagus, reduce the baking time or they'll turn mushy and limp under the crispy crust.
03 -
  • If you have an air fryer, cook these at 390°F for 7 to 10 minutes, flipping halfway, and you'll get an even crispier crust with less oil.
  • For a smoky, spicy kick, add a pinch of cayenne or chipotle powder to the breadcrumb mixture and taste the difference it makes.
  • Use a microplane to grate the Asiago and Parmesan finely so they melt evenly into the coating instead of clumping.
  • Line up your breading station in the order you'll use it and keep one hand dry for handling the coated spears so you don't end up with clumpy fingers.
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