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    Home » Recipes » Side Dish Recipes

    Panko Parmesan Crusted Asparagus

    Published: May 6, 2020 Updated: May 20, 2020 / By: Dawn | Girl Heart Food 14 Comments

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    Crispy breaded asparagus on a blue plate.

    Looking for a super delicious recipe for a popular spring vegetable? Try this easy panko parmesan crusted asparagus recipe. Asparagus are lightly breaded and baked until crispy. Served with a lemony garlic mayo-based sauce, this spring dish is perfect as an appetizer or snack.

    Crispy breaded asparagus on a blue plate.

    Hi friends!

    Sharing another delicious spring recipe with you guys today: panko parmesan crusted asparagus, to be exact!

    I’ve been loving asparagus lately! Sure, you can get asparagus pretty much year-round, but there’s nothing like it in the spring-time.

    Aside from my asparagus spinach soup, this oven-baked asparagus recipe is pretty much a regular for hubby and me lately.

    It’s a veggie side but, honestly, I could devour a bunch of these crispy asparagus on a Friday night while chillaxing with a glass of vino and catching up on our favourite tv shows. They’re so good!

    Why We Love This Panko Parmesan Crusted Asparagus Recipe

    • This asparagus recipe uses what’s in season for spring, asparagus!
    • It can be enjoyed as a side with dinner or as part of weekend or game day eats, alike.
    • It’s on the healthier side of things but tastes like a treat.
    • It’s so yummy!
    Raw asparagus stalks on a blue plate.

    How To Make Breaded Asparagus

    Full details on how to make breaded asparagus are in the recipe card below, but here are the basics:

    1. Chop the woody, tough ends off your asparagus and discard. Give them a little rinse, drain and rough pat dry. Then dredge them in flour (a few at a time), shaking off excess.
    2. Into the whisked eggs they go. Again, shake off excess egg.
    3. Now, dredge in the panko parmesan mixture.
    4. Spread them out onto a lightly greased sheet pan and spray with cooking spray. Bake until the asparagus is crispy on the outside and cooked to your preference (tender-wise).
    Collage of steps to make panko Parmesan crusted asparagus.

    Can I Leave the Stalks Whole?

    Absolutely!

    I cut them in half because (1), they were easier to dredge in my dishes and (2) they’re perfectly dunkable that way, in my option (kinda like asparagus fries. How fun is that?).

    If you’d rather leave whole, though, go for it! Just make sure, though, you trim the asparagus (those woody ends can be tough).

    Panko parmesan asparagus on a sheet pan.

    Sauce To Serve With Asparagus

    For this breaded asparagus recipe, I used a mayo-based sauce, kinda like an aioli. It’s lemony, garlicky and comes together in a couple of minutes. So good with asparagus!

    Tip: If you want to lighten things up and sub out some of the mayonnaise here, you can do so with plain Greek yogurt.

    Hand holding a stalk of breaded asparagus.

    Tips for Making This Recipe

    • Bake time can vary, depending on how thick your asparagus is and how you like them cooked. These were not super thin (but not super thick, either). I cooked for 10 minutes and they still had a little bite, which I love. If you need them more tender, just bake a tad longer. If you’re unsure how they’re doing, you can always give one a little taste test.
    • When preparing your dredging station, divide your panko parmesan mixture in half. That way, it won’t get clumpy part-way through dredging from the egg mixture. As you use it up, replace the dish with the remaining.
    • Use a large sheet pan so that the asparagus is spread out and air can circulate around them. If you don’t have one large pan, use a couple of standard or smaller ones.
    Plate of panko parmesan asparagus next to sauce, lemon, garlic and parmesan.

    More Yummy Vegetable Sides

    • Crispy Potato Wedges
    • Kale Salad with Apple

    If you make this panko parmesan crusted asparagus recipe, be sure to leave a comment below!

    Plate of panko parmesan crusted asparagus alongside garlic and lemon.

    Panko Parmesan Crusted Asparagus

    Dawn | Girl Heart Food
    Looking for a super delicious recipe for a popular spring vegetable? Try this easy panko parmesan crusted asparagus recipe. Asparagus are lightly breaded and baked until crispy. Served with a lemony garlic mayo-based sauce, this spring dish is perfect as an appetizer or snack.
    5 from 7 votes
    Print Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Appetizer, Side Dish
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    Panko Parmesan Crusted Asparagus

    • 1.5 teaspoons olive oil, to grease pan
    • ½ cup all-purpose flour, approximately
    • 2 large eggs
    • 1 cup unseasoned panko bread crumbs, approximately
    • ½ cup grated parmesan cheese
    • ½ teaspoon paprika
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon salt
    • pinch ground cayenne pepper
    • 1 pound asparagus
    • Cooking spray, to spray asparagus
    • Lemon zest, garnish to taste (optional)

    Lemon Garlic Mayo Sauce

    • ½ cup mayonnaise
    • 1 tablespoon lemon zest
    • 1 to 2 tablespoons lemon juice
    • 1 clove garlic, minced
    • ½ teaspoon black pepper
    • ¼ teaspoon salt

    Instructions

    Panko Parmesan Crusted Asparagus

    • Preheat oven to 400 degrees Fahrenheit. Lightly grease a large sheet pan (about 21-inch x 15-inch) with 1.5 teaspoons of olive oil and set aside for use shortly.
      Note: If you don't have a large sheet pan, use two smaller ones. You basically want the asparagus to be spread out so they bake up nicely.
    • Get your dredging station going. Add flour to a shallow bowl/dish (or use a plate). In another dish (or bowl), whisk eggs. In a third shallow dish, stir together the panko, parmesan, paprika, black pepper, garlic powder, onion powder, salt and cayenne pepper until well combined.
      Tip: Once mixed up, divide into 2 (basically only put half in your dish at first). That way, when you are dredging your asparagus, the mixture won't get clumpy after a while. Top up with more panko mixture, as needed.
    • Wash asparagus and trim woody ends and discard those. Cut each stalk in half so you have shorter pieces. Pat excess water off with a clean tea towel so that they are mostly dry and just a tad damp-ish.
    • A few at at time, dredge asparagus in flour, shaking off excess. Dip asparagus into eggs, shaking off excess. Finally, dredge the asparagus in the panko parmesan mixture. As they are coated, place asparagus onto the prepared sheet pan and continue the dredging process for the remaining asparagus.
    • Lightly spray asparagus with cooking spray. Bake for 10 minutes or until asparagus are tender to your liking and the coating is golden brown and crispy.
      Note: Bake time can vary depending on the thickness of your asparagus and how you like them cooked
    • Sprinkle with grated lemon zest, if desired, and serve with lemon garlic mayo sauce. Enjoy!

    Lemon Garlic Mayo Sauce

    • Combine light mayonnaise, lemon zest, lemon juice, garlic, black pepper and salt in a small bowl and whisk to combine. Serve with asparagus.

    Notes

    • Bake time can vary, depending on how thick your asparagus is and how you like them cooked. These were not super thin (but not super thick, either). I cooked for 10 minutes and they still had a little bite, which I love. If you need them more tender, just bake a tad longer. If you’re unsure how they’re doing, you can always give one a little taste test.
    • When preparing your dredging station, divide your panko Parmesan mixture in half. That way, it won’t get clumpy part-way through dredging from the egg mixture. As you use it up, replace the dish with the remaining.
    • Use a large sheet pan so that the asparagus is spread out and air can circulate around them. The pan used here was about 21-inch x 15-inch. If you don’t have one large pan, just a couple of standard or smaller ones.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword asparagus recipe, spring vegetable

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    Reader Interactions

    Comments

    1. Valentina

      May 16, 2020 at 12:15 am

      5 stars
      What a new, fun way to serve asparagus. My boys have become very adventurous eaters, but they still haven’t come around on asparagus. I have a feeling this might just be the recipe to turn them. Yum! 🙂 ~Valentina

      Reply
      • Dawn - Girl Heart Food

        May 21, 2020 at 4:07 pm

        Thank you so much, Valentina! That’s great news!

        Reply
    2. katherine | love in my oven

      May 07, 2020 at 11:41 pm

      5 stars
      I should have made these tonight to go with our ribs! They would have been perfect. I always eat so much asparagus during this time of year! They look delicious Dawn! Happy weekend! XO

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:16 am

        Yes! Thanks Katherine! Same to you! XO

        Reply
    3. [email protected]

      May 07, 2020 at 12:32 pm

      5 stars
      That’s a trifecta right there! I have asparagus on the brain lately, too! Such a fun way to elevate its flavor!! Have a wonderful weekend, my friend! XOXO

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:15 am

        Thank you, Annie! You too! XOXO

        Reply
    4. Kathy @ Beyond the Chicken Coop

      May 07, 2020 at 10:31 am

      5 stars
      I’m with you on eating just these for dinner! I love all that crispy breading and cheese! I’m not certain if I’d be breaking any rules, but these would totally be eaten as finger food! 🙂

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:15 am

        Right?? 😉 Totally with ya! Thanks Kathy!

        Reply
    5. David @ Spiced

      May 07, 2020 at 9:43 am

      5 stars
      This is such a fun recipe! It’s a combination between indulgent pub food (yum!) and healthy veggies (yum, too!). We’ve gotten into a habit where we eat lots of veggies on the weeknights and then have some indulgent meals on Friday and Saturday. This recipe is a crossover, and I love it! Also, I just realized we haven’t seen your monthly posts in a while. I used to use those to find new tv shows to watch on Netflix. 🙂 Hope you guys are doing well up there, Dawn!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:14 am

        Thank you, David! It’s a great mix for sure! Yes, I haven’t done one of those in a while! Hope you are doing well too, my friend.

        Reply
    6. Kelsie | the itsy-bitsy kitchen

      May 06, 2020 at 8:14 pm

      5 stars
      Asparagus is one of my fave veggies and I love your twist on it! I definitely need to try this soon. I’m adding asparagus to my shopping list now!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:13 am

        Thank you, Kelsie! I love it too.

        Reply
    7. Jennifer @ Seasons and Suppers

      May 06, 2020 at 11:24 am

      5 stars
      Just a perfect way to enjoy Spring asparagus!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:13 am

        For sure! Thanks Jennifer!

        Reply

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