Crispy Asparagus Asiago Spears (Printable Version)

Golden-crusted asparagus spears with a crispy panko and Asiago coating, hints of smoked paprika and garlic. Tender inside, irresistibly crunchy outside.

# What You'll 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 such as aioli, lemon-garlic yogurt sauce, or marinara

# Directions:

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 dry thoroughly with paper towels. Snap or cut off the woody ends at the natural breaking point.
03 - Prepare three shallow bowls. Bowl 1: place flour. Bowl 2: whisk together egg and milk until smooth. Bowl 3: combine panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix 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 - Place coated spears in a single layer on the prepared baking sheet, leaving adequate space between each spear to ensure even crisping.
06 - Drizzle with remaining 1 tablespoon olive oil or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly coated for maximum crispiness.
07 - Bake on the 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 by spear thickness: thin spears 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 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 a pinch of red pepper flakes.
10 - Serve immediately while hot with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -
  • The panko-Asiago crust delivers restaurant-level crunch without any deep frying or guilt.
  • They disappear so fast at parties that I now make a double batch and hide half before guests arrive.
  • Asparagus haters have been converted by these, which feels like a small culinary miracle.
  • You can prep them hours ahead and bake right before serving, making them perfect for entertaining without the panic.
02 -
  • Pat the asparagus completely dry before breading or the coating will slide right off in the oven, leaving you with naked, disappointing spears.
  • Don't skip the halfway flip; it ensures even browning and prevents one side from staying pale and soft.
  • Thick asparagus works best here because thin spears cook too fast and can turn mushy before the crust gets properly crisp.
  • If your panko mixture runs out halfway through, quickly mix more; trying to stretch it too thin leaves bald spots that won't crisp.
03 -
  • Use a fine Microplane grater for the cheese so it distributes evenly and melts into the crust instead of clumping.
  • If you don't have smoked paprika, regular paprika works fine, but the smokiness adds a subtle depth that's worth seeking out.
  • For an air fryer version, cook at 390°F for 7 to 10 minutes, shaking the basket halfway through for even crisping.
  • Press the panko mixture onto the asparagus firmly with your palms; a gentle touch leads to a patchy, underwhelming crust.
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