Crispy Asparagus Asiago Spears (Print Version)

Golden, ultra-crispy panko and Asiago-crusted asparagus spears. Perfectly tender inside, irresistibly crunchy outside, served with lemon.

# Components:

→ Asparagus

01 - 24 medium fresh asparagus spears, ends trimmed (about 1 lb)

→ Breading Station

02 - 1/2 cup all-purpose flour
03 - 1 large egg
04 - 2 tbsp milk or cream

→ Crispy Coating

05 - 3/4 cup panko breadcrumbs
06 - 1/2 cup finely grated Asiago cheese, plus 2 tbsp for garnish
07 - 2 tbsp finely grated Parmesan cheese (optional)
08 - 1 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp smoked paprika (or sweet paprika)
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp fine sea salt, plus extra to taste

→ For Baking & Serving

13 - 2 tbsp olive oil (or cooking spray)
14 - Lemon wedges, for serving
15 - 2 tbsp finely chopped fresh parsley or chives, for garnish (optional)
16 - Pinch of red pepper flakes (optional)
17 - Your choice of dipping sauce: 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 tbsp olive oil over it, spreading lightly, or coat with cooking spray.
02 - Rinse the asparagus and pat dry thoroughly with paper towels. Snap or cut off the woody ends.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked egg and milk until smooth, Bowl 3 with panko, 1/2 cup Asiago, Parmesan (if using), garlic powder, onion powder, smoked paprika, black pepper, and salt mixed well.
04 - Working in batches, dredge asparagus spears in flour, shake off excess. Dip into the egg mixture, then coat thoroughly with the 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 spear.
06 - Drizzle with the remaining 1 tbsp 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 10-14 minutes, turning halfway, until the coating is golden and crisp and asparagus is tender but not mushy. Adjust baking time by spear thickness: Thin 8-10 minutes, Medium 10-12 minutes, Thick 12-14 minutes.
08 - For a deeper golden crust, broil for 1-2 minutes at the end, watching closely to prevent burning.
09 - Remove from the oven and immediately sprinkle with the remaining 2 tbsp Asiago. Season lightly with salt if desired. Garnish with parsley or chives and a pinch of red pepper flakes, if using. Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -
  • The contrast between the tender asparagus inside and that shattering crunch outside is absolutely addictive
  • They come together faster than you'd think, and you can prep everything hours before guests arrive
02 -
  • Wet asparagus is the enemy—pat them completely dry before starting or the coating won't stick properly
  • Thicker spears hold up better to the coating process and stay tender without getting mushy
03 -
  • Press the panko mixture firmly onto each spear—those little pockets of cheese need to really stick to survive the oven heat
  • Use a microplane or the finest side of your box grater for the Asiago so it melts into the coating rather than staying in separate little bits
Return