Crispy Asparagus Asiago Spears (Printable)

Golden panko and Asiago-coated spears with hints of smoked paprika and garlic. Tender inside, irresistibly crunchy outside.

# What 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 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 Make It:

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 evenly with cooking spray.
02 - Rinse asparagus spears under cool water and pat completely dry with paper towels. Snap or trim off the woody ends at the base.
03 - Arrange three shallow bowls: first bowl with flour, second bowl with whisked egg and milk combined until smooth, third bowl with panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt mixed 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 properly.
05 - Place coated asparagus spears in a single layer on prepared baking sheet, leaving adequate space between each spear to allow for even cooking.
06 - Drizzle remaining 1 tablespoon olive oil over spears or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on middle oven rack for 10 to 14 minutes, turning halfway through cooking, until coating is golden and crisp and asparagus is tender. Adjust time based on spear thickness: thin spears 8-10 minutes, medium spears 10-12 minutes, thick spears 12-14 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. Top with fresh parsley or chives and pinch of red pepper flakes.
10 - Transfer to serving platter and serve immediately with fresh lemon wedges and selected dipping sauce.

# Expert Advice:

01 -
  • The Asiago crust gets so crispy it shatters when you bite in, but the asparagus stays perfectly tender inside.
  • Its fancy enough to serve at a dinner party but easy enough to make on a Tuesday when you just want something that feels special.
  • You can prep the whole thing hours ahead and bake them right before guests arrive, which saves you from last minute kitchen panic.
  • Theyre vegetarian, satisfying, and way more interesting than plain roasted vegetables.
02 -
  • Pat the asparagus completely dry before you start breading, any moisture will make the coating slide off in the oven.
  • Press the panko mixture onto each spear firmly but gently, if you just roll them through the crumbs they'll fall off halfway through baking.
  • Turn the spears halfway through baking so both sides get golden and crispy, otherwise you'll have one soggy side and one perfect side.
  • Adjust your baking time based on the thickness of your asparagus, thin spears can go from perfect to overcooked in two minutes.
03 -
  • Use a microplane to grate the Asiago finely so it blends into the panko instead of clumping, this makes the coating more even.
  • If your panko mixture starts running low, press any loose crumbs back onto the spears instead of making a new batch, it saves waste and keeps the coating consistent.
  • Don't skip the flip halfway through baking, it's the difference between crispy all over and soggy on one side.
  • A quick broil at the end gives you that deep golden color that makes the dish look restaurant quality.
Go Back