Crispy Asparagus Oven-Baked

A delicious Crispy Asparagus Oven-baked recipe is a healthy, flavorful side dish meal. This is easy to make and coated in a nutty parmesan-seasoned panko breadcrumb mixture.

CRISPY OVEN-BAKED ASPARAGUS Recipe by Rena

This is simple, easy, and crispy oven-baked asparagus. Asparagus is one of those vegetables that is available all year round so you can make this any time.

Asparagus is paired with crunchy panko breadcrumbs that are perfectly seasoned with parmesan, cumin, smoky paprika, and peppery oregano. Baked to perfection and served with your favorite main dish.

Why You Will Love This Crispy Asparagus Oven-Baked:

• Quick and easy: With a few minutes of hands-on prep and 15-minutes of cooking time, this dish is so simple to throw together.   
• Healthy and nutritious: Asparagus is loaded with vitamins, minerals, and protein, and is a rich source of antioxidants. Plus, it’s a low-fat, low-calorie vegetable that is high in insoluble fiber which can aid in weight loss and help you feel full and satisfied for hours. 
• Delicious: With bold flavors and a crispy-crunchy exterior, this simple side pairs well with almost any main course and is absolutely tasty! 

Ingredients:

• Asparagus: When purchasing asparagus look for firm stalks, tips that are tightly closed and fresh-looking, and sitting in little troughs of water to keep them hydrated. Any spears that look dry, frizzly, wrinkled, or limp should be passed up as they are past their prime.
• Gluten-free flour: Feel free to use your favorite gluten-free flour and if you are able to tolerate gluten, you can use regular all-purpose flour to coat the spears.
• Panko breadcrumbs: Panko is a Japanese-style breadcrumb that creates a light crispy coating that offers the perfect amount of crunch to the asparagus. Also, if you need gluten-free, swap in your favorite store-bought gluten-free brand of panko breadcrumbs.
• Parmesan cheese: Freshly grated Parmesan is used to season the breadcrumb mixture. If you are not a fan of Italian cheese, feel free to substitute in Pecorino Romano.
• Eggs: Used as a binding agent to help adhere the breadcrumbs to the spears.
• Seasonings (smoked paprika, oregano, cumin): Paprika, cumin, and oregano are used to season the panko breadcrumbs and ultimately the asparagus; the paprika is also used to give the coating a slight red-orange hue.
• Salt & Pepper: While we recommend using kosher salt to taste, feel free to use table salt, keeping in mind you will probably want to use less as the flavor is more concentrated. Also, the black pepper has a distinct spiciness that pairs well with the savory smoky paprika and cumin in the seasoning mixture.
• Avocado oil: Avocado oil is the preferred neutral cooking oil; however, an organic olive oil will work just as well when coating the spears and preparing the baking sheet.

Instructions:

• Preheat oven: First, preheat the oven to 425°F and line a large sheet pan with baking/parchment paper.
• Prepare asparagus: Next, thoroughly wash the asparagus and snap off the tough ends. 
• Coat in flour: To a large Ziplock bag, add flour and asparagus. Shake to evenly coat. 
• Make egg wash: In a large shallow bowl, crack and beat the eggs. 
• Make the breadcrumb mixture: In a separate, small rimmed sheet pan, combine breadcrumbs, parmesan, and seasonings. 
• Coat Asparagus: Working in batches, dip asparagus spears into the eggs, making sure you allow the excess to drip off. Next, evenly coat in the panko breadcrumb mixture. 
• Bake: Then, spread the asparagus onto the prepared baking sheet, making sure to not overcrowd. Bake for 12-15 minutes until golden brown and crispy.
• Serve: Finally, serve alongside your main course or your special holiday meal.

Tips For Crispy Asparagus Oven-Baked:

• Be sure to snap or cut off the tough ends of asparagus as they are not palatable.
• Use any flour and breadcrumbs that work for your dietary needs. 
• To make keto-friendly, swap the gluten-free flour with almond flour and use pork rinds instead of panko. 
• Place your asparagus in a heavy-bottomed jar or a drinking glass when you get home. Then add a couple of inches of water to maintain freshness, and place it in your fridge this way. Asparagus will stay fresh several days longer this way. 

Other recipes you might like to try: Baked Crispy Jicama Fries, Sweet Potato Fries, Air Fryer Potato Chips

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Crispy Asparagus Oven-Baked

A delicious Crispy Asparagus Oven-baked recipe is a healthy, flavorful side dish meal. This is easy to make and coated in a nutty parmesan-seasoned panko breadcrumb mixture.

Course Side Dish

Cuisine American

Keyword asparagus recipe, crispy asparagus, crispy panko herb, low fat, side dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 168kcal

Ingredients

• 2 bunches Asparagus ends snapped
• 1/4 cup gluten-free flour
• 2 large eggs
• 1 cup panko breadcrumbs gluten-free if needed
• 1/2 cup grated parmesan cheese
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1 Tbsp avocado oil
• kosher salt and pepper to taste
• OPTIONAL: parsley and lemon wedges to serve

Instructions

• Preheat the oven to 425°F and line a large sheet pan with baking paper.
• Place asparagus in a colander and wash. Snap off the tough ends.
• Add the flour and half of the asparagus to a large Ziplock bag. Shake well to evenly coat the asparagus.
• In a large shallow bowl that can fit the asparagus spears, beat the eggs.
• In a separate (small) rimmed sheet pan combine the breadcrumbs with parmesan and the seasonings.
• Transfer a few of the flour-coated asparagus spears into the bowl with the beaten eggs, fully dipping them, then allowing the excess to drip off.
• Next, dip into the breadcrumb mixture and coat on all sides. Place on the prepared large sheet pan. Repeat with all the remaining asparagus spears. Use 2 baking sheets if needed, to avoid overcrowding them.
• Bake for 12-15 minutes, or until a crispy golden crust develops.

Notes

• Store any leftover asparagus in an airtight container in the fridge for up to 5 days.
• Be sure to snap or cut off the tough ends of asparagus as they are not palatable.
• Use any flour and breadcrumbs that work for your dietary needs. 
• To make keto-friendly, swap the gluten-free flour with almond flour and use pork rinds instead of panko. 
• Place your asparagus in a heavy-bottomed jar or a drinking glass when you get home, add a couple of inches of water to maintain freshness, and place it in your fridge this way. Asparagus will stay fresh several days longer this way.

Nutrition Facts

Calories 168kcal | Carbohydrates 18g | Protein 10g | Fat 7g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 69mg | Sodium 634mg | Potassium 372mg | Fiber 4g | Sugar 4g | Vitamin A 1386IU | Vitamin C 8mg | Calcium 148mg | Iron 4mg

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