Here’s a long, detailed recipe for Crispy Parmesan Asparagus Sticks, perfect for a side dish, appetizer, or even a healthy snack. This version includes steps for making them in the oven, with an optional air fryer variation at the end.
🍽️ Crispy Parmesan Asparagus Sticks Recipe
Servings: 4
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: ~40 minutes
🛒 Ingredients:
For the asparagus:
- 1 lb fresh asparagus (medium to thick spears)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp water or milk (for egg wash)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika (optional, for color and depth)
- 1 tbsp olive oil or melted butter (to drizzle or spray on top)
For serving (optional):
- Fresh lemon wedges
- Marinara sauce, garlic aioli, or ranch dressing
🥄 Instructions:
1.
Prep the Asparagus
- Rinse the asparagus under cold water.
- Pat dry with paper towels.
- Snap or cut off the woody ends (about 1–2 inches from the bottom).
Tip: To easily remove the tough ends, bend each spear until it naturally snaps—this is where the tender part starts.
2.
Set Up the Breading Station
Set up three shallow bowls:
- Bowl 1 (Flour Coating): Add the all-purpose flour.
- Bowl 2 (Egg Wash): Beat the eggs with 1 tbsp of water or milk until smooth.
- Bowl 3 (Breading Mixture): Combine panko breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, pepper, and paprika.
3.
Bread the Asparagus
One at a time:
- Dredge each asparagus spear in the flour, tapping off the excess.
- Dip into the egg wash, letting the excess drip off.
- Roll in the Parmesan-panko mixture, pressing lightly to ensure a good coating.
Place each breaded spear on a parchment-lined baking sheet, spaced apart so they crisp evenly.
4.
Drizzle or Spray with Oil
- Lightly drizzle olive oil or spray with cooking spray to help the coating turn golden and crispy in the oven.
5.
Bake
- Preheat your oven to 400°F (200°C).
- Bake for 15–20 minutes, turning the asparagus once halfway through baking, until golden brown and crisp.
Note: Thicker spears may need the full 20 minutes, while thinner ones may be done sooner.
6.
Serve
- Transfer to a platter.
- Serve immediately while hot and crispy.
- Garnish with lemon wedges and your choice of dip.
🍳 Air Fryer Instructions (Optional)
- Preheat air fryer to 375°F (190°C).
- Place asparagus in a single layer in the basket (work in batches if needed).
- Air fry for 7–9 minutes, flipping halfway through, until crispy and golden.
🔄 Variations & Tips
- Gluten-Free: Use almond flour or a gluten-free flour blend and gluten-free panko.
- Extra Crispy: Double-dip the asparagus in egg and panko for an extra crunchy crust.
- Cheese Mix: Add some shredded mozzarella or pecorino romano with Parmesan for richer flavor.
- Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the breading.
🧊 Storage & Reheating
- To store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat: Reheat in a 375°F oven or air fryer for 5–7 minutes to restore crispiness. Avoid microwaving—they’ll get soggy.
Let me know if you’d like a printable version, a vegan alternative, or to convert it to a keto-friendly version!