Description
Transform fresh asparagus into a delightful appetizer with a crispy panko and Asiago coating, perfect for any gathering.
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 your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and drizzle it with 1 tablespoon of olive oil or coat with cooking spray.
- Rinse the asparagus spears thoroughly under cold water and pat them dry with a clean kitchen towel.
- Set up three shallow bowls in succession. Fill the first with flour; in the second, whisk together the egg and milk. In the third bowl, combine the panko breadcrumbs, 1/2 cup of Asiago, optional Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Dredge each asparagus spear in the flour, shaking off the excess.
- Dip the floured spear into the egg mixture, then coat it generously with the panko mixture.
- Arrange the coated spears on the prepared baking sheet, leaving space between each one.
- Drizzle the remaining tablespoon of olive oil over the spears or spray them lightly with cooking spray.
- Bake on the middle oven rack for 10 to 14 minutes, turning halfway through.
- Broil on high for an additional 1 to 2 minutes for extra crispiness.
- Sprinkle with the remaining 2 tablespoons of Asiago and season with extra salt if desired. Garnish with fresh parsley or chives.
- Transfer to a serving platter, serving with lemon wedges and your dipping sauce.
Notes
Fresh asparagus makes all the difference. To customize, substitute Asiago with Pecorino Romano or omit the cheese for a plant-based version.
Nutrition
- Serving Size: 4 spears
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg