Crispy Asparagus Asiago Spears (Printable)

Golden-crusted asparagus with Asiago and panko, seasoned with smoked paprika.

# 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, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce such as 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 with cooking spray.
02 - Rinse asparagus spears under cold water and pat thoroughly dry with paper towels. Snap or cut off the woody ends at the base.
03 - Arrange three shallow bowls. Bowl 1: place flour. Bowl 2: whisk together egg and milk until smooth. Bowl 3: combine panko, 1/2 cup Asiago cheese, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.
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 to ensure crumbs adhere.
05 - Place coated asparagus spears in a single layer on prepared baking sheet, leaving space between each spear.
06 - Drizzle remaining 1 tablespoon olive oil or spray lightly with cooking spray. Gently turn spears to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on middle oven rack for 10 to 14 minutes, turning halfway through, until coating is golden and crisp and asparagus is tender. 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 deeper golden crust, broil for 1 to 2 minutes at end, watching closely to prevent burning.
09 - Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago cheese. 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 choice of dipping sauce.

# Expert Advice:

01 -
  • The panko-Asiago crust delivers an audibly crispy crunch that keeps you reaching for another spear.
  • It transforms humble asparagus into a showstopping appetizer or side dish that even picky eaters devour.
  • Baking instead of frying keeps things lighter, easier, and just as irresistibly golden.
  • The smoked paprika and garlic add layers of flavor without overpowering the natural sweetness of fresh asparagus.
02 -
  • Pat the asparagus completely dry before breading or the coating will slide right off in the oven.
  • Press the panko mixture firmly onto each spear so it sticks well and bakes into a solid, golden crust.
  • Turn the spears halfway through baking to ensure even browning and avoid any soggy spots.
  • Thicker spears need a few extra minutes, thin ones can overcook quickly, so adjust timing based on what you find at the market.
03 -
  • Use a microplane to grate the Asiago finely so it blends seamlessly into the panko and melts beautifully in the oven.
  • Don't skip the halfway flip, it's the secret to even browning and a crust that's crispy on all sides.
  • If you have an air fryer, cook these at 390°F (200°C) for 7 to 10 minutes, shaking the basket halfway through for even crispier results.
  • Add a pinch of cayenne or hot smoked paprika to the coating if you like a little heat lurking beneath the golden crust.
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