Crispy Asparagus Asiago Spears (Print Version)

Golden-crusted asparagus spears with panko, Asiago, and aromatic spices. Tender inside, irresistibly crunchy outside.

# Ingredient List:

→ 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

# Steps:

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 and pat dry thoroughly using paper towels. Snap or cut off the woody ends at the natural break point.
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 thoroughly.
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 completely.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, leaving adequate space between each spear.
06 - Drizzle remaining 1 tablespoon olive oil over spears or spray lightly with cooking spray. Turn spears gently with tongs to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on middle oven rack for 10 to 14 minutes, turning halfway through, until coating is golden and crisp and asparagus is tender. Adjust baking time based on 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 cheese. Season lightly with additional salt if desired.
10 - Garnish with fresh parsley or chives and a pinch of red pepper flakes if using. Serve immediately while hot with lemon wedges and preferred dipping sauce.

# Expert Tips:

01 -
  • The Asiago and panko crust shatters under your teeth like the best kind of chip, but inside the asparagus stays green and sweet.
  • It looks fancy enough for company but comes together in half an hour with ingredients you probably already have.
  • You can prep everything hours ahead and just slide the pan into the oven when guests arrive.
  • Even people who claim they do not like asparagus have asked me for seconds.
02 -
  • Dry your asparagus completely or the breading will slide right off in patches, leaving you with bare green streaks and a pile of crumbs on the pan.
  • Press the panko mixture firmly onto each spear with your fingertips so it actually sticks instead of falling off when you flip them halfway through baking.
  • Do not skip the oil drizzle because without it the coating stays soft and pale instead of turning into that crispy, golden shell you are hoping for.
03 -
  • If your panko mixture starts to clump or get soggy from the egg wash, dump it out and mix a fresh batch halfway through so the last spears get the same crispy coating as the first.
  • Use a microplane to grate the Asiago and Parmesan finely because larger shreds do not stick to the spears as well and can fall off during baking.
  • Turn the spears gently with tongs instead of a spatula so you do not scrape off the breading, and always flip them at the halfway mark so both sides get evenly golden.
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