Crispy Asparagus Asiago Spears (Printable)

Golden-coated asparagus spears with panko and Asiago crust. Tender inside, irresistibly crunchy outside, served with lemon wedges.

# Required Ingredients:

→ Asparagus

01 - 24 medium fresh asparagus spears, ends trimmed, about 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, optional
16 - Pinch of red pepper flakes, optional
17 - 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 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 with flour, Bowl 2 with whisked egg and milk until smooth, Bowl 3 with combined 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 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 the 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 a 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 a pinch of red pepper flakes if using.
10 - Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Suggestions:

01 -
  • The Asiago melts into the panko and forms a salty, nutty shell that shatters when you bite in.
  • You get restaurant crunch from your home oven without any deep frying or messy cleanup.
  • Asparagus stays bright green and tender inside while the outside turns golden and addictive.
  • Smoked paprika adds a gentle warmth that makes every bite a little more interesting than you expect.
02 -
  • Dry the asparagus thoroughly after rinsing or the breading will slide right off and leave you with soggy patches instead of a crisp crust.
  • Press the panko mixture onto each spear firmly but gently so it adheres without mashing the tender tip.
  • Turn the spears halfway through baking or the bottoms will brown beautifully while the tops stay pale and soft.
  • Thicker asparagus spears hold up better under the weight of the coating and stay tender instead of turning limp.
03 -
  • Use a microplane to grate the Asiago finely so it melts evenly into the panko and doesn't clump.
  • Roll the spears in the panko mixture instead of just sprinkling it on top, because full coverage means crunch in every bite.
  • Don't overcrowd the pan or the steam trapped between the spears will soften the coating instead of crisping it.
  • Serve these within 15 minutes of baking because they lose their crackle as they sit and cool.
Return