Crispy Asparagus Asiago Spears (Printer-friendly)

Golden-crusted asparagus spears with Asiago and panko, tender inside and irresistibly crunchy outside.

# What You'll Need:

→ 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 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 of choice: aioli, lemon-garlic yogurt sauce, or marinara

# How To Make It:

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 the asparagus thoroughly and pat dry. Snap or cut off the woody ends.
03 - Prepare three shallow bowls. Place flour in the first bowl. Whisk together egg and milk until smooth in the second bowl. Combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt in the third bowl and mix 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.
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. Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -
  • The coating stays shatteringly crisp even after sitting for a few minutes, which almost never happens with breaded vegetables.
  • It works as an elegant appetizer, a weeknight side, or even a snack that feels fancy enough for company.
  • You can prep everything ahead and bake right before serving, so there's no last minute panic.
  • The smoky paprika and Asiago create a flavor that's way more interesting than plain breaded anything.
02 -
  • Make absolutely sure the asparagus is completely dry before you start breading, because any moisture will turn the coating gummy instead of crisp.
  • Don't skip the halfway flip, the bottoms need direct heat too or you'll end up with one soggy side.
  • Thicker spears are genuinely easier to work with and they don't overcook as fast, so grab the fattest ones you can find at the market.
03 -
  • Add a teaspoon of finely grated lemon zest to the panko mixture for a bright, citrusy note that makes the whole dish feel even fresher.
  • If you're using an air fryer, cook at 390°F for 7 to 10 minutes and turn them halfway through for perfectly even crisping with even less oil.
  • Press the breadcrumb coating firmly onto each spear with your fingertips so it really sticks, otherwise you'll lose half of it in the oven.
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