Crispy Asparagus Asiago Spears (Printable Version)

Tender asparagus spears coated in crispy panko-Asiago crust with smoked paprika and garlic. Golden outside, perfectly cooked inside.

# List of Ingredients:

→ 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 - Dipping sauce of choice: 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 mixture, and 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 properly.
05 - Arrange coated spears in a single layer on prepared baking sheet, leaving space between each spear.
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 middle rack for 10 to 14 minutes, turning halfway through, until 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 deeper golden crust, broil for 1 to 2 minutes at the 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 - Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even after sitting for a few minutes, which almost never happens with breaded vegetables.
  • Asiago brings a nutty sharpness that panko alone could never deliver, and the smoked paprika adds a gentle warmth in the background.
  • They look impressive enough for company but come together faster than most side dishes, and everyone always asks for the recipe.
02 -
  • Drying the asparagus completely before breading is non-negotiable, I learned this after my first batch turned soggy because I skipped it.
  • Pressing the panko firmly onto each spear makes all the difference, a light dusting will fall off in the oven and leave bald spots.
  • Dont skip the halfway turn, the bottoms need direct heat too or theyll stay soft while the tops brown.
03 -
  • Use a fork to press the panko onto each spear instead of your fingers, it keeps your hands cleaner and gives you more control.
  • If the panko mixture starts clumping from the egg wash, dump it into a clean bowl and mix it back together halfway through coating.
  • Always taste the first spear that comes out of the oven and adjust the salt before serving the rest, because ovens vary and you might need just a pinch more.
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