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Crunchy Baked Asparagus Spears is a delicious way to serve fresh asparagus, either as an appetizer or side dish. It’s also a fun recipe to make with children, as they love to help with the breading process.
My Grandma Swiler grew fresh asparagus along the side of her garden. I always thought it looked yucky, and refused to try it. However, now that I’m older and wiser, I wish I had a long row of it growing in my yard! Two rows, even, as I love this vegetable.
Asparagus is so versatile and will enhance many dishes. When steamed with a bit of crunch it makes a delicious side dish and goes especially well with eggs. Or you may simply eat it fresh in a salad. Or baked, like this recipe.
More Asparagus Recipes to Enjoy
- Honey Balsamic Bacon-Wrapped Asparagus
- Fettuccine with Truffle Sauce and Asparagus
- Asparagus with Mushroom Cream Sauce
- Asparagus with Mushroom Risotto
Breading or Dredging Steps
When breading ingredients such as asparagus, it’s best to set a line order or workstation, of sorts, to prepare the food. This is especially important if you are including children in this process. It just makes everything easier…and less messy.
Breading or dredging is usually achieved in three steps, although sometimes one of these steps may be left out or combined.
First, you dredge the item in flour or sometimes cornstarch. This will often be seasoned with salt and black pepper.
Second, you dip the item in an egg wash. This may contain milk, buttermilk, beer, or even mayonnaise which acts as an adhering element for the coating.
The third step is to dredge the item in seasoned breadcrumbs or crushed crackers, which becomes the coating. This third step can be especially messy, so it’s best to use a fork or tongs, or your fingers. Again, kids love helping in this process, so be sure to include them when cooking.
View Recipes that are Breaded
- Chicken Fried Steak with Gravy
- Mozzarella Cheese Sticks
- Pork Schnitzel with Cream Sauce
- Beer-Battered Onion Rings
- State Fair Corn Dogs
Ingredients for Crunchy Baked Asparagus Spears
(See the full recipe at the bottom of this post.)
- fresh asparagus
- large eggs (egg whites)
- kosher salt
- freshly ground black pepper
- mayonnaise
- Italian-style breadcrumbs
- fresh Parmesan
- Italian seasoning
- paprika
- seasoned salt
- extra-virgin olive oil
Instructions for Making this Recipe
Preheat oven to 375 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Place a wire cooling rack inside a baking sheet. Set aside until ready to use.
I’ve also used a baking sheet lined with aluminum foil, which worked well for this recipe, too. Be sure to spray the foil with baking spray to keep the spears from sticking. This method offers a quick and speedy clean-up.
Prepare the Ingredients
Wash and trim the asparagus, as needed, cutting off the bottom ends where they are tough.
Grate fresh parmesan using a fine-edge grater.
Set Up the Breading Station
If you do much breading when you cook, you may want to invest in breading trays, such as this Stainless Steel Set. Note that I’m preparing this recipe using two steps for breading.
In a small bowl, combine egg whites, mayonnaise, kosher salt, and freshly ground black pepper. Whisk well to combine.
On another plate, stir together the Italian-seasoned breadcrumbs, freshly grated parmesan, Italian seasoning, paprika, and seasoned salt.
Place these two items along with the asparagus on the counter or table in a line to create a workstation.
Assemble the Asparagus Spears
Dip each spear in the egg wash-mayonnaise mixture, coating to cover.
Follow this by dipping the spears in the seasoned breadcrumbs, making sure to coat the asparagus fully. I will use my fingers to gently press the coating into the eggs until fully covered.
Place the breaded spears on the prepared wire rack on the baking sheet. Drizzle the spears with extra-virgin olive oil.
Bake in preheated oven for 15-17 minutes until lightly golden and crispy.
As noted in the photo above, you may also use this breading mixture to coat zucchini spears. Just follow the directions given, substituting zucchini spears for the asparagus.
Serve the asparagus spears immediately, or keep warm in an oven, uncovered.
This recipe will serve 4-6 people.
See more Side Dishes Here. Browse Appetizers Here. View more Asparagus Recipes Here.
Crunchy Baked Asparagus Spears
Ingredients
- 1 pound fresh asparagus washed and trimmed
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 2 large egg whites
- 2 tablespoons mayonnaise
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup Parmesan freshly grated
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon seasoned salt
- 1/3 cup extra-virgin olive oil
Instructions
- Preheat oven to 375F degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Place a wire cooling rack inside a baking sheet. Set aside until ready to use.
Prepare the Ingredients
- Wash and trim the asparagus, as needed, cutting off the bottom ends where they are tough.
- Grate fresh parmesan using a fine-edge grater.
Set Up Breading Station
- Place all-purpose flour on a plate. Mix in kosher salt and freshly ground black pepper.
- In a small bowl, combine egg whites and mayonnaise. Whisk well to combine.
- On another plate, stir together the Italian-seasoned Breadcrumbs, freshly grated Parmesan, Italian seasoning, paprika, and seasoned salt.
- Place these three items on the counter or table in a line to create a workstation.
Assemble Asparagus Spears
- Dredge each asparagus spear in the flour mixture, coating to cover.
- Next, dip each spear in the egg wash-mayonnaise mixture, again coating to cover.
- Follow this by dipping the spears in the seasoned breadcrumbs, making sure to coat the asparagus fully. I will use my fingers to gently press the coating into the eggs until fully covered.
- Place the breaded spears on the prepared wire rack on the baking sheet. Drizzle the spears with extra-virgin olive oil.
- Bake in preheated oven for 15-17 minutes until lightly golden and crispy. Serve immediately, or keep warm in an oven, uncovered.
- This recipe will serve 4-6 people.
Nutrition
