Crispy oven-baked asparagus

By Rena Awada | Updated On June 25, 2022

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.

close up image of crispy asparagus on a pan with 2 lemon wedges to garnish

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.

This simple vegetable side dish can be served for brunch or dinner and 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.

WHY YOU WILL LOVE THIS OVEN BAKED ASPARAGUS RECIPE

  • 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, 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! 
Oven baked asparagus on white pan.

INGREDIENTS YOU WILL NEED FOR THIS CRISPY ASPARAGUS

  • 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 our preferred neutral cooking oil; however, an organic olive oil will work just as well when coating the spears and preparing the baking sheet.
Overhead shot of ingredients needed for oven baked asparagus

HOW TO MAKE THIS Crispy oven-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. 
close up of oven baked asparagus on baking sheet.

frequently asked questions

How do I store leftovers?

Store any leftover asparagus in an airtight container in the fridge for up to 5 days.

How do I know when the asparagus is done?

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.

How do I not overcook asparagus?

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.

Can nutritional yeast be substituted for parmesan?

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.

crispy oven baked asparagus on white counter

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crispy asparagus on white baking sheet.

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Crispy oven baked asparagus on white baking sheet with lemon wedge garnish.

Crispy Oven-Baked Asparagus

Crispy Oven-Baked Asparagus is a healthy, flavorful side that pairs well with almost any main course. This easy-to-whip-up side dish only requires 8-ingredients, is ready in less than 30 minutes, and is a dish that everyone is sure to love.
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Course: Side Dish
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 168kcal
Author: Rena

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 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ 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 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

Calories: 168kcal | Carbohydrates: 18g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | 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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