Crispy Asparagus Asiago Spears (Printable)

Golden panko and Asiago coated asparagus 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 such as aioli, lemon-garlic yogurt sauce, or marinara

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper, drizzle 1 tablespoon olive oil over it spreading lightly, or coat with cooking spray.
02 - Rinse 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, 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.
05 - Place 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, until the coating is golden and crisp and asparagus is tender but not mushy. Adjust baking time by 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.
09 - Remove from 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 Advice:

01 -
  • The panko stays shatteringly crisp while the asparagus stays tender, never soggy or limp.
  • Asiago adds a nutty, salty punch that makes every bite feel indulgent without being heavy.
  • Its a breading station setup that actually works, no weird clumping or bald spots.
  • You can prep them hours ahead and bake right before guests arrive, which has saved me more than once.
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 actually sticks, a light dusting wont give you that crunchy shell.
  • Dont skip the oil drizzle, it makes the difference between crispy and just baked.
  • Turn the spears halfway through baking or one side stays pale and soft.
03 -
  • Use a fine grater for the Asiago so it melts into the crust instead of sitting on top in chunks.
  • If your panko mixture gets clumpy from egg drips, dump it out and start fresh halfway through for cleaner coating.
  • Broiling at the end gives you that restaurant-level golden crust, but set a timer because it burns in seconds.
  • Double the batch and freeze half before baking, then bake from frozen when you need a quick side.
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