# Components:
→ Asparagus Preparation
01 - 24 medium fresh asparagus spears, woody ends trimmed (approximately 1 pound)
→ Breading Station
02 - 1/2 cup all-purpose flour
03 - 1 large egg
04 - 2 tablespoons milk or cream
→ Crispy Coating
05 - 3/4 cup panko breadcrumbs
06 - 1/2 cup finely grated Asiago cheese, plus 2 tablespoons reserved for garnish
07 - 2 tablespoons finely grated Parmesan cheese
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 additional to taste
→ For Baking and Serving
13 - 2 tablespoons olive oil or cooking spray
14 - Fresh lemon wedges for serving
15 - 2 tablespoons finely chopped fresh parsley or chives
16 - Pinch of red pepper flakes
17 - Choice of dipping sauce: aioli, lemon-garlic yogurt sauce, or marinara
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Drizzle 1 tablespoon olive oil over the parchment, spreading lightly to coat the surface, or apply cooking spray evenly.
02 - Rinse asparagus spears thoroughly and pat completely dry with paper towels. Snap or trim off the woody ends from each spear.
03 - Arrange three shallow bowls. Place flour in the first bowl. Whisk together egg and milk in the second bowl until smooth. In the third bowl, combine panko, 1/2 cup Asiago, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the coating thoroughly.
04 - Working in batches, dredge each asparagus spear in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the panko-Asiago mixture to coat thoroughly on all sides.
05 - Place coated spears in a single layer on the prepared baking sheet, leaving space between each piece to ensure even crisping.
06 - Drizzle the remaining 1 tablespoon olive oil over the spears or spray lightly with cooking spray. Turn spears gently to ensure all sides receive a light coating of oil for maximum crispiness.
07 - Bake on the middle rack for 10-14 minutes, turning halfway through cooking. The coating should be golden and crisp while asparagus remains tender. Adjust baking time based on spear thickness: thin spears 8-10 minutes, medium 10-12 minutes, thick 12-14 minutes.
08 - For a deeper golden crust, switch to broil for 1-2 minutes at the end of baking time. Watch closely to prevent burning.
09 - Remove from oven and immediately sprinkle with the reserved 2 tablespoons Asiago cheese. Season lightly with additional salt if desired.
10 - Sprinkle with parsley or chives and a pinch of red pepper flakes if using. Serve immediately with lemon wedges and your choice of dipping sauce alongside.
