Description
Crispy Asparagus Asiago Spears offer a crunchy, cheesy twist on a classic vegetable, perfect for a delicious appetizer or side dish.
Ingredients
Scale
- 24 medium fresh asparagus spears, ends trimmed, approximately 1 pound
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk or cream
- 3/4 cup panko breadcrumbs
- 1/2 cup finely grated Asiago cheese, plus 2 tablespoons for garnish
- 2 tablespoons finely grated Parmesan cheese, optional
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt, plus extra to taste
- 2 tablespoons olive oil or cooking spray
- Lemon wedges for serving
- 2 tablespoons finely chopped fresh parsley or chives for garnish, optional
- Pinch of red pepper flakes, optional
- Dipping sauce of choice: aioli, lemon-garlic yogurt sauce, or marinara
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper, drizzle with 1 tablespoon olive oil and spread lightly, or coat with cooking spray.
- Rinse asparagus spears thoroughly and pat dry. Snap or cut off the woody ends, discarding trimmings.
- Arrange three shallow bowls. Place flour in the first bowl. 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.
- 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 to all surfaces.
- Place coated spears in a single layer on the prepared baking sheet, leaving space between each spear to allow for even crisping.
- Drizzle remaining 1 tablespoon olive oil over coated spears or spray lightly with cooking spray. Turn spears gently to ensure all sides receive light oil coverage for maximum crispiness.
- Bake on middle oven rack for 10 to 14 minutes, turning halfway through cooking, until coating is golden and crisp and asparagus is tender. Adjust timing based on spear thickness: thin spears 8-10 minutes, medium spears 10-12 minutes, thick spears 12-14 minutes.
- For a deeper golden crust, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
- Remove from oven and immediately sprinkle with remaining 2 tablespoons Asiago cheese. Season lightly with additional salt if desired. Garnish with parsley or chives and a pinch of red pepper flakes if using.
- Transfer to serving platter and serve hot with lemon wedges and your chosen dipping sauce.
Notes
- Adjust seasoning and ingredients based on personal taste.
- Can substitute asparagus with other vegetables if desired.
- For extra flavor, try different herbs or spices in the coating.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg