Crispy Asparagus Asiago Spears (Printable Version)

Golden asparagus in crispy panko-Asiago crust with smoked paprika. Tender inside, perfectly crunchy outside.

# The Ingredients You'll 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 additional 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

# Step-by-Step Instructions:

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 under cool running water and pat completely dry with paper towels. Snap or cut away the woody ends from the base of each spear.
03 - Arrange three shallow bowls: place flour in the first bowl, whisk together egg and milk in the second bowl until smooth, and combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt in the third bowl. Mix the breadcrumb mixture thoroughly.
04 - Working in batches, coat each asparagus spear in flour and shake off excess. Dip into the egg mixture, then roll thoroughly in the panko-Asiago coating, pressing gently to ensure crumbs adhere properly.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, leaving space between each spear.
06 - Drizzle remaining 1 tablespoon olive oil over the spears or spray lightly with cooking spray. Turn spears gently to ensure all sides receive light oiling for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning spears halfway through. Cooking time varies by spear thickness: thin spears 8 to 10 minutes, medium spears 10 to 12 minutes, thick spears 12 to 14 minutes. Asparagus should be tender with a golden, crispy coating.
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 remaining 2 tablespoons Asiago cheese over hot spears. 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 with lemon wedges and your choice of dipping sauce.

# Additional Tips::

01 -
  • The contrast between a golden, shattering crust and tender asparagus inside feels like a small luxury without any real fussiness.
  • Asiago cheese does something magical here that regular Parmesan alone just can't quite achieve, adding this nutty depth that makes people ask for the recipe.
  • They're done in 12 minutes flat, making them perfect for weeknight dinners when you want something that looks more impressive than it actually is.
02 -
  • Thoroughly drying the asparagus after washing is non-negotiable because moisture is the enemy of crispiness, and I learned this the hard way by assuming a quick pat-down was enough.
  • The halfway turn isn't optional, even though it feels like an extra step, because it's what actually creates that even golden crust instead of a dark bottom and pale top.
  • Don't press the spears flat against the baking sheet in hopes they'll get crispier, because they actually need a little air underneath them to cook properly all around.
03 -
  • If your panko isn't staying as crispy as you'd like, make sure you're using actual panko breadcrumbs and not regular ones, because the difference in air pocket structure is real and measurable.
  • A microplane grater will give you finely grated cheese that distributes evenly through the coating, whereas a box grater sometimes creates little clumps that don't cook as nicely.
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