Golden, ultra-crispy asparagus spears with a panko-Asiago crust. Tender inside, crunchy outside, ready in minutes.
# What You'll Need:
→ Asparagus Preparation
01 - 24 medium fresh asparagus spears, woody 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
07 - 2 tablespoons 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
→ Baking and Serving
13 - 2 tablespoons olive oil
14 - 2 tablespoons finely grated Asiago cheese for garnish
15 - Fresh lemon wedges
16 - 2 tablespoons chopped fresh parsley or chives
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper, then drizzle 1 tablespoon olive oil across the surface and spread evenly.
02 - Rinse asparagus thoroughly and pat completely dry with paper towels. Snap off or trim the woody stems at the base.
03 - Arrange three shallow bowls. Place flour in the first bowl. Whisk egg with milk in the second bowl until smooth. Combine panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, pepper, and salt in the third bowl.
04 - Dredge each spear in flour, shaking off excess. Dip into egg mixture, then press firmly into panko mixture to coat completely. Transfer to prepared baking sheet.
05 - Arrange coated spears in single layer without touching. Drizzle with remaining 1 tablespoon olive oil, then turn gently to coat all sides.
06 - Bake on middle rack for 10-14 minutes, turning halfway through. Cooking time varies by thickness: thin spears need 8-10 minutes, medium need 10-12 minutes, thick need 12-14 minutes.
07 - For deeper golden color, broil for 1-2 minutes at the end, watching closely to prevent burning.
08 - Remove from oven, immediately sprinkle with remaining 2 tablespoons Asiago cheese. Garnish with parsley or chives. Serve hot with lemon wedges.
