Crispy Asparagus Asiago Spears (Printable)

Golden, crunchy asparagus with Asiago-panko coating seasoned with smoked paprika.

# 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, 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 such as aioli, lemon-garlic yogurt sauce, or marinara

# How-To Steps:

01 - Preheat oven to 425 degrees Fahrenheit. 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.
03 - Prepare three shallow bowls. Bowl 1: place flour. Bowl 2: whisk together egg and milk until smooth. Bowl 3: combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.
04 - Working in batches, dredge asparagus spears 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 - Arrange coated spears in a single layer on the prepared baking sheet, leaving space between each spear.
06 - Drizzle with remaining 1 tablespoon olive oil or spray lightly with cooking spray. Turn spears gently 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. The coating should be golden and crisp and asparagus tender but not mushy. 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. 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.

# Expert Advice:

01 -
  • The panko-Asiago crust delivers an audible crunch that makes every bite feel indulgent without any deep frying.
  • It turns a simple vegetable into something guests actually fight over, even the ones who usually skip the green stuff.
  • You can prep the coated spears hours ahead and bake them right before serving, so theres no last-minute chaos.
  • The smoked paprika and garlic add just enough warmth and depth to make these taste like something from a restaurant.
02 -
  • Dry the asparagus thoroughly after rinsing or the coating will turn gummy and slide off instead of crisping up.
  • Dont skip the halfway flip—it ensures both sides get evenly golden and prevents one side from steaming against the pan.
  • Thicker spears need a couple extra minutes in the oven, so adjust your timing based on what you find at the market.
03 -
  • Add a teaspoon of finely grated lemon zest to the panko mixture for a bright, aromatic twist that pairs beautifully with the Asiago.
  • If youre using an air fryer, cook them at 390°F for 7 to 10 minutes, flipping halfway, and youll get the same crispy crust with even less oil.
  • Press the panko coating firmly onto each spear with your hands instead of just rolling them—it makes all the difference in keeping the crust intact during baking.
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