Description
Deliciously crunchy asparagus spears coated with Asiago cheese and panko breadcrumbs, perfect as a snack, appetizer, or side dish.
Ingredients
Scale
- 1 pound fresh asparagus
- 1/2 cup all-purpose flour
- 1 large egg, whisked
- 2 tablespoons milk or cream
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Asiago cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt
- Olive oil (for drizzle or spray)
- Fresh parsley or chives (for garnish)
- Red pepper flakes (optional, for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the asparagus spears, pat them dry, and snap off the woody ends.
- Set up three shallow bowls: one with flour, one with the whisked egg and milk, and one with panko, Asiago cheese, and spices.
- Dredge each asparagus spear in flour, then dip into the egg mixture, and roll in the panko mixture.
- Arrange the spears in a single layer on the baking sheet and drizzle with olive oil.
- Bake for 10 to 14 minutes until golden brown, turning halfway through. Broil for 1 to 2 minutes for extra crispiness if desired.
- Remove from the oven, sprinkle with more Asiago cheese, and garnish with parsley and red pepper flakes.
- Serve hot with lemon wedges and your favorite dipping sauce.
Notes
Ensure asparagus is dry before coating for the best crunch. Adjust seasonings to taste and try different cheeses for variety.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg