# What You'll Need:
→ Asparagus
01 - 24 medium fresh asparagus spears, 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 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 of choice: aioli, lemon-garlic yogurt sauce, or marinara
# How to Make It:
01 - Preheat oven to 425 degrees Fahrenheit. 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 under cold water and pat dry thoroughly with paper towels. Snap or cut off the woody ends.
03 - Prepare three shallow bowls or plates. Place flour in the first bowl. Whisk together egg and milk until smooth in the second bowl. In the third bowl, combine panko breadcrumbs, 1/2 cup Asiago cheese, Parmesan if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix the breadcrumb mixture thoroughly.
04 - Working in batches, dredge each asparagus spear in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the panko-Asiago mixture, pressing gently so crumbs adhere securely.
05 - Arrange coated asparagus spears in a single layer on the prepared baking sheet, leaving space between each spear.
06 - Drizzle the remaining 1 tablespoon olive oil over the coated spears or spray lightly with cooking spray. Turn spears gently using tongs to ensure all sides are lightly oiled for maximum crispiness.
07 - Bake on the middle oven rack for 10 to 14 minutes, turning halfway through, 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 of baking, watching closely to prevent burning.
09 - Remove from oven and immediately sprinkle with the remaining 2 tablespoons Asiago cheese. Season lightly with additional salt if desired. Garnish with fresh parsley or chives and a pinch of red pepper flakes if using.
10 - Serve asparagus spears hot with lemon wedges and your choice of dipping sauce.
