Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always choose the freshest asparagus I can find—firm stalks with tight tips make all the difference. For the Asiago, a good quality aged cheese brings that perfect sharpness and melt. When I first started experimenting with cheese coatings in restaurant kitchens, I learned to trust ingredients that speak for themselves without extra fuss. You can swap Asiago for Parmesan if that’s easier to find, but try to avoid pre-shredded cheese as it often contains additives that affect melting.
- 1 bunch fresh asparagus (about 12–15 spears), trimmed
- 1 cup grated Asiago cheese (aged, not pre-shredded)
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil or melted butter (for brushing)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
- Rinse the asparagus and trim about an inch off the woody ends. Pat dry thoroughly to help the coating stick better.
- In a shallow bowl, whisk the eggs until smooth.
- In another bowl, combine the grated Asiago, panko breadcrumbs, garlic powder, salt, and black pepper. Mix well.
- Dip each asparagus spear into the egg, letting excess drip off, then roll it in the cheese and breadcrumb mixture, pressing gently so the coating adheres evenly.
- Place the coated spears on the baking sheet in a single layer, then brush lightly with olive oil or melted butter to encourage that beautiful golden crisp.
- Bake for 12-15 minutes, turning once halfway through, until the coating is crisp and golden and the asparagus is tender but still bright green.
- Serve immediately for the best crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
