Crispy Asparagus Asiago Spears (Printer-Friendly)

Golden, crunchy asparagus with Asiago-panko coating and hints of smoked paprika. Tender-crisp texture perfect for appetizers or sides.

# 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, 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 - Choice of dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara

# How To Make:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and drizzle 1 tablespoon olive oil over it, spreading lightly, or coat with cooking spray.
02 - Rinse the asparagus spears and pat dry thoroughly. 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 well.
04 - Working in batches, dredge asparagus spears in flour and shake off excess. Dip into the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently so crumbs adhere properly.
05 - Arrange coated spears in a single layer on the prepared baking sheet, leaving space between each spear.
06 - Drizzle with the 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 rack for 10 to 14 minutes, turning halfway through, 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 the oven and immediately sprinkle with the 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 Tips:

01 -
  • Golden, crunchy coating that actually stays put and doesn't slide off when you bite into it.
  • Baked, not fried, so you get that satisfying crunch without the greasy aftermath or lingering smell.
  • Takes less than half an hour start to finish, perfect for when you need a crowd pleaser fast.
  • Works as an appetizer, side dish, or dinner paired with a salad and some crusty bread.
02 -
  • Drying the asparagus thoroughly is non-negotiable, wet spears mean soggy, patchy breading that falls off in sad clumps.
  • Don't skip the halfway turn, it ensures even browning and prevents one side from burning while the other stays pale.
  • Thicker asparagus really does work better here, thin spears can overcook and turn limp before the crust gets crispy.
03 -
  • Press the panko mixture firmly onto each spear with your palms, it helps the coating stick and creates a thicker, more satisfying crust.
  • Use a wire rack set over the baking sheet if you want even crispier results, it allows hot air to circulate all around the spears.
  • If using an air fryer, cook at 390°F for 7 to 10 minutes, shaking the basket halfway, and you'll get the same golden crunch in less time.
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