# What You'll Need:
→ Asparagus
01 - 24 medium fresh asparagus spears, ends trimmed, about 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
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon fine sea salt, plus extra to taste
→ 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, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper, drizzle 1 tablespoon olive oil over it and spread lightly, or coat with cooking spray.
02 - Rinse asparagus spears and pat dry thoroughly using paper towels. Snap or cut off the woody ends.
03 - Prepare three shallow bowls. In bowl 1, place flour. In bowl 2, whisk together egg and milk until smooth. In bowl 3, combine panko, 1/2 cup Asiago, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well.
04 - Working in batches, dredge asparagus spears in flour and shake off excess. Dip into egg mixture, then coat thoroughly with panko-Asiago mixture, pressing gently so crumbs adhere properly.
05 - Place coated spears in a single layer on the prepared baking sheet, leaving space between each spear for even cooking.
06 - Drizzle with remaining 1 tablespoon olive oil 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, until coating is golden and crisp and asparagus is tender but not mushy. Adjust time based on spear thickness: thin spears 8 to 10 minutes, medium 10 to 12 minutes, thick 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 with remaining 2 tablespoons Asiago. Season lightly with salt if desired. Garnish with parsley or chives and a pinch of red pepper flakes if using.
10 - Transfer to serving platter and serve hot with lemon wedges and your choice of dipping sauce.
