Crispy Asparagus Asiago Spears (Printable version)

Tender asparagus spears with golden panko-Asiago crust, hints of smoked paprika and garlic. Crispy outside, tender inside.

# 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 heavy 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 extra virgin 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 degrees Fahrenheit. Line a large baking sheet with parchment paper, drizzle with 1 tablespoon olive oil and spread lightly, or coat evenly with cooking spray.
02 - Rinse fresh asparagus spears under cool water and pat completely dry with paper towels. Snap or cut off the woody ends approximately 1 to 2 inches from the base.
03 - Arrange three shallow bowls in sequence. Fill first bowl with flour. In second bowl, whisk together egg and milk until smooth and well combined. In third bowl, mix panko breadcrumbs, 1/2 cup Asiago cheese, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly distributed.
04 - Working in batches, dredge each asparagus spear in flour, shaking off excess. Dip thoroughly into egg mixture to coat evenly. Press gently into panko-Asiago mixture, ensuring breadcrumb coating adheres completely on all sides.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, spacing them evenly with slight gaps between each spear.
06 - Drizzle remaining 1 tablespoon olive oil over coated spears or spray lightly with cooking spray. Gently turn spears to ensure all sides receive light oil coating for optimal crispiness.
07 - Bake on middle oven rack for 10 to 14 minutes, turning spears halfway through cooking. Bake until coating achieves golden color and asparagus becomes tender but not mushy. Adjust timing based on spear thickness: thin spears 8 to 10 minutes, medium spears 10 to 12 minutes, thick spears 12 to 14 minutes.
08 - For enhanced golden crust, broil spears for 1 to 2 minutes at end of baking time, monitoring closely to prevent burning.
09 - Remove from oven and immediately sprinkle remaining 2 tablespoons Asiago cheese over hot spears. Season lightly with salt as desired. Top with fresh parsley or chives and red pepper flakes if using.
10 - Transfer to serving platter while hot. Serve immediately with fresh lemon wedges and dipping sauce of choice.

# Expert Tips:

01 -
  • The panko crust shatters like glass when you bite into it, giving way to sweet, tender asparagus underneath.
  • Asiago melts into every crevice of the breading, adding a nutty sharpness that makes each spear feel indulgent.
  • It works as an appetizer, a side, or even a snack you eat standing over the pan.
  • You can prep the whole thing hours ahead and just bake when guests arrive.
02 -
  • Pat the asparagus completely dry before breading or the coating will slip off in patches and you will be sad.
  • Press the panko mixture onto each spear firmly with your fingers, do not just roll and hope.
  • Do not skip the halfway flip or one side will stay pale and soft.
  • If your oven runs hot, start checking at 10 minutes because burnt Asiago smells like regret.
03 -
  • Use a Microplane to grate the Asiago super fine so it melts into the panko instead of clumping.
  • If your panko isn't browning enough, give the spears a light spray of oil halfway through baking.
  • Thick asparagus is more forgiving, thin spears can go from perfect to overcooked in under a minute.
  • Broiling at the end is optional but magical, just do not walk away or answer your phone.
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