Crispy Asparagus Asiago Spears (Printable)

Golden asparagus spears with ultra-crispy panko-Asiago coating, hints of smoked paprika and garlic. Perfectly tender inside with irresistible crunch.

# 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 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 of choice: aioli, lemon-garlic yogurt sauce, or marinara

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper, drizzle with 1 tablespoon olive oil and spread evenly, 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 from each spear.
03 - Prepare three shallow bowls. In the first bowl, place flour. In the second bowl, whisk together egg and milk until smooth. In the third bowl, combine panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix coating mixture 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 securely.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, leaving space between each spear for even crisping.
06 - Drizzle spears with remaining 1 tablespoon olive oil or spray lightly with cooking spray. Gently turn spears to ensure all sides receive light oil coverage for maximum crispiness.
07 - Bake on middle oven rack for 10 to 14 minutes, turning spears halfway through cooking, 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 remaining 2 tablespoons Asiago cheese over spears. Season lightly with salt if desired. Garnish with parsley or chives and pinch of red pepper flakes. Serve hot with lemon wedges and choice of dipping sauce.

# Expert Hints:

01 -
  • The Asiago melts into the panko and creates this nutty, salty crust that shatters when you bite in.
  • It turns a vegetable most people tolerate into something everyone fights over.
  • You can prep them hours ahead and bake right before guests arrive, so you're not scrambling.
  • They work as a fancy appetizer, a weeknight side, or even a snack when you need something more interesting than chips.
02 -
  • Dry the asparagus completely after rinsing, any water left on them will make the breading slide off in sad clumps.
  • Don't skip the oil drizzle before baking, it's the difference between crispy and just crunchy in a sad, dry way.
  • Turn them halfway through baking or you'll get one golden side and one pale, soft side.
  • If your oven runs hot, start checking at 10 minutes, burnt panko tastes bitter and there's no saving it.
03 -
  • Press the panko onto the asparagus with your palms, not just your fingertips, it makes the coating stick twice as well.
  • If the egg mixture gets clumpy with flour, whisk in a splash more milk to smooth it out.
  • Use a light hand with the salt in the breading, the Asiago is already salty and you can always add more at the end.
  • Turn the spears with tongs instead of a spatula so you don't scrape off the crust you worked so hard to build.
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