Crispy Asparagus Asiago Spears

# 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 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 or sweet paprika

11 - 1/4 teaspoon freshly ground black pepper

12 - 1/2 teaspoon fine sea salt, plus extra for seasoning

→ 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, optional

16 - Pinch of red pepper flakes, optional

17 - Dipping sauce of choice: aioli, lemon-garlic yogurt sauce, or marinara

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and drizzle 1 tablespoon olive oil over it, spreading lightly, or coat with cooking spray.

02 - Rinse asparagus spears under cold water and pat dry thoroughly with paper towels. Snap or cut off the woody ends from the base of each spear.

03 - Prepare three shallow bowls. Bowl 1 contains flour. Bowl 2 contains whisked egg and milk until smooth. Bowl 3 contains panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt mixed together thoroughly.

04 - Working in batches, dredge each asparagus spear in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko-Asiago mixture, pressing gently so crumbs adhere evenly.

05 - Place coated spears in a single layer on prepared baking sheet, leaving space between each spear to ensure even baking.

06 - Drizzle remaining 1 tablespoon olive oil over spears or spray lightly with cooking spray. Turn spears gently to ensure all sides are lightly oiled for maximum crispiness.

07 - Bake on middle rack for 10 to 14 minutes, turning halfway through baking, 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 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 remaining 2 tablespoons Asiago over spears. Season lightly with salt if desired. Garnish with parsley or chives and red pepper flakes if using.

10 - Serve immediately while hot with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -

The Asiago crust gets ridiculously crunchy in the oven, no deep fryer required.
Asparagus stays bright green and tender inside while the outside shatters like a cracker.
Its fancy enough for company but easy enough for a weeknight side.
You can prep the coated spears hours ahead and bake them right before serving.

02 -

Dry your asparagus thoroughly after rinsing, even a little water will make the breading slide right off.
Press the panko mixture firmly onto each spear, a light dusting will not give you that satisfying crunch.
Do not skip the flip halfway through baking, it ensures both sides get crisp and golden.
If your coating is browning too fast, lower the oven to 400 degrees F and add a couple extra minutes.

03 -

Use a Microplane to grate the Asiago and Parmesan finely, it distributes more evenly and melts into the crust beautifully.
If your panko mixture starts running low, make a quick second batch, you want every spear fully coated.
Taste your breadcrumb mixture before you start breading, it should be well seasoned because the asparagus itself is mild.
For the crispiest results, do not crowd the pan, give each spear a little breathing room so the hot air can circulate.