Crispy Parmesan Asparagus Sticks with Golden Crunch (Print version)
Fresh asparagus coated with panko and parmesan, baked until golden, crisp, and ready for dipping.
# Ingredients:
For the asparagus sticks
01 -
1 lb (450 g) medium asparagus, woody ends trimmed
02 -
1/2 cup (65 g) all-purpose flour
03 -
1/2 teaspoon kosher salt, divided
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
2 large eggs
07 -
1 cup (60 g) panko breadcrumbs
08 -
1/2 cup (50 g) finely grated parmesan cheese
09 -
1 teaspoon Italian seasoning
10 -
Olive oil spray
For the garlic lemon dip
11 -
1/2 cup (115 g) mayonnaise
12 -
1 small garlic clove, finely grated
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon lemon zest
15 -
1 tablespoon chopped parsley
16 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 425°F. Set a wire rack over a rimmed baking sheet and coat the rack lightly with oil spray.
02 -
Trim the woody ends from the asparagus. Rinse if needed, then pat the spears very dry with a clean towel.
03 -
In one shallow bowl, stir flour with 1/4 teaspoon salt, garlic powder, and black pepper. In a second bowl, beat the eggs. In a third bowl, mix panko, parmesan, Italian seasoning, and the remaining 1/4 teaspoon salt.
04 -
Dredge a few asparagus spears in the flour, shaking off excess. Dip in egg, then press into the panko-parmesan mixture until evenly coated.
05 -
Arrange coated asparagus on the rack with space between each spear. Spray lightly with olive oil and bake for 12-15 minutes, until the coating is golden and the asparagus is tender-crisp.
06 -
Stir mayonnaise, garlic, lemon juice, lemon zest, parsley, and black pepper together. Serve the asparagus sticks hot with the dip.
# Good to know:
01 -
Best served immediately while the panko coating is crisp.
02 -
Use medium asparagus for the best balance of tender stalks and browned crust.
03 -
Air fryer option: cook at 390°F for 7-9 minutes in a single layer.