Crispy Asparagus Asiago Spears (Printable)

Tender asparagus with golden Asiago-panko coating, seasoned with smoked paprika and garlic for irresistible crunch.

# What You'll Need:

→ 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 for garnish, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara

# Preparation Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper, drizzle 1 tablespoon olive oil over it 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 base.
03 - Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked egg and milk combined 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 each asparagus spear in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko-Asiago mixture, pressing gently to ensure crumbs adhere properly.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, leaving space between each spear to ensure even cooking.
06 - Drizzle remaining 1 tablespoon olive oil over spears or spray lightly with cooking spray. Gently turn spears to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning halfway through, until coating is golden and crisp and asparagus is tender but not mushy. Adjust timing by 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 to prevent burning.
09 - Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago cheese. 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 on the side.

# Expert Suggestions:

01 -
  • The contrast between the shatteringly crisp crust and the tender asparagus inside is deeply satisfying, almost addictive.
  • It turns a simple vegetable into something impressive enough for company but easy enough for a weeknight.
  • The smoked paprika and Asiago bring a savory depth that makes even asparagus skeptics go back for seconds.
  • You can prep everything hours ahead and just slide the pan into the oven when guests arrive.
02 -
  • Drying the asparagus thoroughly before breading is non negotiable, even a little moisture will make the coating slide off or turn gummy.
  • Pressing the panko mixture firmly onto each spear ensures it stays put during baking and doesn't fall off in patches.
  • Turning the spears halfway through baking is the difference between pale soggy bottoms and even golden crispness all around.
  • Using thicker asparagus spears gives you a better ratio of crispy coating to tender vegetable, thin spears can overcook too quickly.
03 -
  • Use a Microplane to grate the Asiago finely so it blends seamlessly into the panko and melts into the crust instead of clumping.
  • If the coating starts to look too dark before the asparagus is tender, tent the pan loosely with foil for the last few minutes of baking.
  • Season the flour lightly with a pinch of salt and pepper, it adds an extra layer of flavor that makes a difference.
  • For perfectly even coating, use one hand for wet ingredients and one for dry, it keeps your fingers from getting caked with breading.
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