Crispy Asparagus Asiago Spears (Printable)

Golden, crunchy asparagus spears with Asiago-panko coating, smoked paprika, and garlic. Perfectly tender inside with irresistible crispy exterior.

# What you 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 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

# Directions:

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 cold water and pat completely dry with paper towels. Snap or cut off the woody ends from the base of each spear.
03 - Prepare three shallow bowls. In the first bowl, place flour. In the second bowl, whisk together egg and milk until smooth. In the third bowl, combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the breadcrumb mixture thoroughly.
04 - Working in batches, dredge each asparagus spear in flour and shake off excess. Dip into the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently to ensure crumbs adhere firmly.
05 - Place coated asparagus spears in a single layer on the prepared baking sheet, leaving space between each spear to ensure even cooking.
06 - Drizzle the remaining 1 tablespoon olive oil over the asparagus or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly coated for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning halfway through cooking, until the coating is golden and crisp and the 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 oven and immediately sprinkle the remaining 2 tablespoons Asiago over the spears. Season lightly with additional salt if desired. Garnish with fresh parsley or chives and a pinch of red pepper flakes if using.
10 - Serve hot with lemon wedges and your choice of dipping sauce on the side.

# Expert tips:

01 -
  • The panko-Asiago crust gets impossibly crispy without any deep frying, just a quick bake and a drizzle of olive oil.
  • Each spear stays tender and sweet inside while the outside crackles with every bite.
  • It works as a fancy appetizer or a weeknight side, and everyone fights over the last piece.
  • You can prep them hours ahead and bake right before serving, which saved me more than once.
02 -
  • Thick asparagus spears work best because they stay tender inside while the coating crisps up; thin ones can overcook and turn limp before the crust browns.
  • Pressing the panko mixture firmly onto each spear makes all the difference; a light dusting will fall off in the oven, but a good press creates a crust that sticks.
  • Flipping the spears halfway through baking ensures even browning and prevents one side from staying pale and soft.
03 -
  • Pat the asparagus completely dry before breading; even a little moisture will make the coating slide off and turn soggy in the oven.
  • Use one hand for the wet ingredients and one for the dry to keep your fingers clean and prevent the breading from clumping into a sticky mess.
  • Don't skip the halfway flip; it's the easiest way to get an evenly golden, crispy crust on every side.
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