Crispy Asparagus Asiago Spears (Printable Version)

Golden panko-Asiago crusted asparagus spears, tender inside with irresistibly crunchy exterior.

# What You 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 olive oil or cooking spray
14 - Lemon wedges for serving
15 - 2 tablespoons finely chopped fresh parsley or chives, optional for garnish
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara

# How to Make It:

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 asparagus spears under cold water and pat dry thoroughly with paper towels. Snap or cut off the woody ends from the base of each spear.
03 - Arrange three shallow bowls in sequence. Bowl 1: add flour. Bowl 2: whisk together egg and milk until smooth. Bowl 3: combine panko, 1/2 cup Asiago cheese, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the breadcrumb mixture thoroughly.
04 - Working in batches, dredge each asparagus spear in flour and shake off excess. Dip into egg mixture to coat, then press into panko-Asiago mixture, ensuring breadcrumbs adhere completely on all sides.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet with space between each piece to allow for even crisping.
06 - Drizzle remaining 1 tablespoon olive oil over spears or lightly spray 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 cooking, until the 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 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. Garnish with fresh 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 Advice:

01 -
  • The crispy panko crust stays shatteringly crunchy while the asparagus inside turns perfectly tender, no sogginess ever.
  • Asiago brings a nutty, sharp bite that makes every spear taste indulgent without feeling heavy.
  • You can prep them hours ahead and bake right before guests arrive, so you stay calm and look effortless.
  • Even people who claim they dont like asparagus reach for seconds once they taste that golden, garlicky crunch.
02 -
  • Dry the asparagus completely before breading or the coating will slip off in patches and bake unevenly.
  • Dont skip the oil drizzle after coating, it is the secret to getting that restaurant-quality golden crunch instead of pale, soft crumbs.
  • Turn the spears halfway through baking or one side stays pale while the other burns.
  • If your oven runs hot, check a few minutes early because thin spears can go from perfect to overdone fast.
03 -
  • Press the panko mixture firmly onto each spear so it sticks instead of falling off in the oven, and dont be shy about using your hands to pack it on.
  • Use a microplane to grate the Asiago finely, because large shreds dont melt evenly and can make the coating clumpy.
  • If the coating looks pale after baking, a quick minute under the broiler will transform it into a deep golden crust, just stay close and watch it.
  • Always serve these hot, because once they cool the coating softens and loses that irresistible crunch.
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