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Crispy Oven-Baked Asparagus is a healthy, flavorful, easy-to-whip-up side dish for any meal. Coated in a nutty parmesan-seasoned panko breadcrumb mixture and then baked until golden brown and crispy, this easy preparation elevates simple asparagus into a savory side dish that everyone is sure to love.
Parmesan Baked Asparagus is also one of my go-to asparagus recipes that you must try.
You will love this 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.
I sometimes share it for brunch or dinner and it is elegant enough to serve at any holiday dinner or special-family get-together. So, when you need a healthy, tasty side to pair with your main course, make this easy oven-baked asparagus – your friends and family will love it.
Recipe Highlight
- 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 and low-calorie option.
- Delicious: With bold flavors and a crispy-crunchy exterior, this simple side pairs well with almost any main course and is absolutely tasty!
Ingredients you will need
- 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.
- Panko breadcrumbs: If you need gluten-free, swap in your favorite store-bought gluten-free brand of panko breadcrumbs.
- Parmesan cheese: 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)
- Salt & Pepper
- Avocado oil: Avocado oil is my preferred neutral cooking oil; however, you may use any oil of your choice.
How to make Crispy baked asparagus
- 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 along with the avocado oil.
- 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.
recipe notes and tips
- 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.
frequently asked questions
Store any leftover asparagus in an airtight container in the fridge for up to 5 days.
Baked asparagus should be tender but crisp. To check to see if your asparagus is done, pierce the base with a fork. When cooked, you should be able to pierce through without much resistance. If you experience any resistance, check every 2 minutes until it becomes fork-tender.
There are two simple ways to prevent asparagus from overcooking. If the vegetable is seasoned, remove them from heat 1-2 minutes before they are done. Then allow the asparagus to continue to cook while on the pan. If steaming, blanch in an ice bath after they are removed from heat to prevent over-cooking.
The panko breading contains freshly grated Parmesan cheese, which gives the mixture a distinct nutty flavor. Also, if you have an issue with lactose or don’t eat cheese, feel free to substitute nutritional yeast for the cheese with no issue at all.
Side dishes you may like
- Crispy Baked Parmesan Zucchini Fries
- Easy Baked Zucchini Chips
- Parmesan Oven-Baked Asparagus
- Crispy Parmesan Baked Potato Wedges
- Smashed Potatoes
Recipes you may also like
- Creamy Chicken Tikka Masala
- Chicken Cauliflower Fried Rice
- Creamy Chicken Fajita Skillet
- Cheesey Italian Stuffed Chicken Breast
- Baked Zucchini Chips
- Instant Pot Oatmeal
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Crispy Oven-Baked Asparagus
Ingredients
- 2 bunches Asparagus, ends snapped
- ¼ cup gluten-free flour
- 2 large eggs
- 1 cup panko breadcrumbs, gluten-free if needed
- ½ cup grated parmesan cheese
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 tabelespoon 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 with avocado oil.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy. I love asparagus. I just used salt pepper and garlic powder. Dipped in ranch.
my husband loved the crispness of coating on the asparagus. He thought it was a little bland and ask that I use some cayenne next time. Other than that he loved it.
Hello, making this for dinner, looks amazing. Where is the avacado oil used? Thank you!