Crispy Asparagus Asiago Spears (Printable)

Golden panko and Asiago-coated asparagus spears with smoked paprika, tender inside and irresistibly crunchy outside.

# What You'll Need:

→ Asparagus

01 - 24 medium fresh asparagus spears, ends trimmed, about 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, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce of choice: aioli, lemon-garlic yogurt sauce, or marinara

# How To:

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. Snap or cut off the woody ends.
03 - Prepare three shallow bowls. Bowl 1: 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 well.
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 so crumbs adhere.
05 - Arrange coated spears in a single layer on 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 middle rack for 10 to 14 minutes, turning halfway through, until coating is golden and crisp and asparagus is tender but not mushy. Adjust 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 end, watching closely.
09 - Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago. Season lightly with salt if desired. Garnish with parsley or chives and pinch of red pepper flakes if using.
10 - Serve hot with lemon wedges and your choice of dipping sauce.

# Expert Tips:

01 -
  • The panko-Asiago crust gets so golden and crispy it rivals any fried appetizer, but it's baked.
  • Asparagus stays tender inside without turning limp or mushy, which is harder than it sounds.
  • You can prep the coated spears hours ahead and bake them right before guests arrive.
  • It works as a fancy side dish, a cocktail snack, or even a weeknight vegetable win.
02 -
  • Pat the asparagus completely dry before coating or the breading will slide right off in the oven.
  • Press the panko mixture firmly onto each spear so it forms a real crust, not just a dusty layer.
  • Turn the spears halfway through baking so both sides get evenly golden and crispy.
  • Don't skip the final drizzle of oil, it's what makes the coating crunch instead of just bake.
03 -
  • Use a fine Microplane grater for the cheese so it blends seamlessly into the panko and doesn't clump.
  • If your asparagus spears are very thick, slice them in half lengthwise so they cook evenly and the coating sticks better.
  • Let the coated spears rest on the baking sheet for five minutes before baking so the breading sets and doesn't fall off.
  • Save the trimmed asparagus ends for vegetable stock, they add great flavor and shouldn't go to waste.
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