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!