# What You 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 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 for garnish, optional
16 - Pinch of red pepper flakes, optional
17 - Dipping sauce such as aioli, lemon-garlic yogurt sauce, or marinara
# How-To:
01 - Preheat oven to 425°F. 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. Snap or cut off the woody ends from each spear.
03 - Prepare three shallow bowls. Bowl 1: place flour. Bowl 2: whisk together egg and milk until smooth. 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 the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently so crumbs adhere.
05 - Place coated spears in a single layer on the prepared baking sheet, leaving space between each spear.
06 - Drizzle with the 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 the middle rack for 10 to 14 minutes, turning halfway, until the coating is golden and crisp and asparagus is tender but not mushy. Adjust baking time by 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 with the 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 - Serve hot with lemon wedges and your choice of dipping sauce.
