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Golden, crispy, and packed with flavor, this Parmesan Asparagus is the perfect blend of crunchy panko, nutty parmesan, and tender asparagus. Whether you serve it as a side dish, appetizer, or snack, it’s a guaranteed crowd-pleaser. Paired with a creamy, tangy lemony sun-dried tomato aioli, every bite is crispy, zesty, and completely irresistible.
This recipe is quick, easy, and packed with simple pantry ingredients, making it perfect for weeknight dinners, dinner parties, or holiday feasts. If you’re looking for a way to elevate asparagus beyond simple roasting, this breaded parmesan-crusted version is a must-try!
Asparagus is one of those veggies that tastes incredible with minimal effort. But coating it in parmesan and crispy panko, then serving it with a bright, garlicky aioli, makes it absolutely addictive. This dish is a hit every time I make it—my family even eats it straight off the plate before it reaches the table!
Essential Ingredients for Parmesan Asparagus
- Asparagus (2 x 12 oz packages): Medium-thickness spears work best for crispy edges and a tender bite.
- Lemon (1, halved): Used in the blanching step to keep the asparagus bright green and fresh.
- All-Purpose Flour (¾ cup): Helps the egg mixture stick to the asparagus.
- Eggs (2, whisked with 1 tbsp water): Acts as the binding agent for the coating.
- Panko Breadcrumbs (1 cup): Creates a crispy, light texture that fries up perfectly.
- Parmesan Cheese (¾ cup, grated): Adds rich, nutty flavor to the crispy coating.
- Safflower or Vegetable Oil: Used for shallow frying, ensuring an even, golden crust.
- Paprika (Pinch, for garnish): Adds a hint of color and warmth.
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For the Lemony Sun-Dried Tomato Aioli
- Mayonnaise (¾ cup): The creamy base for the zesty, flavorful dip.
- Garlic (3 cloves, minced): Infuses the aioli with a deep, aromatic taste.
- Flat-Leaf Parsley (1 tbsp, chopped): Adds freshness to balance the richness.
- Lemon Zest (1 tsp) + Lemon Juice (2 tsp): Brings brightness and acidity.
- Salt (¼ tsp) & Black Pepper (Pinch): Enhances all the flavors.
- Sun-Dried Tomatoes (1 tbsp, minced): Adds a sweet, tangy depth to the aioli.
💡 Pro Tip: Freshly grated Parmesan melts better and creates a crispier coating than pre-packaged cheese.
Step-by-Step Instructions for Crispy Parmesan Asparagus
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- Step 1: Prepare the Lemony Sun-Dried Tomato Aioli
- In a small bowl, whisk together mayonnaise, minced garlic, chopped parsley, lemon zest & juice, salt & black pepper, and minced sun-dried tomatoes.
- Cover and refrigerate for at least 15 minutes to let the flavors meld.
- Step 2: Blanch the Asparagus
- Bring a large pot of salted water to a boil and squeeze in half a lemon.
- Blanch the trimmed asparagus spears for 30 seconds to 1 minute until bright green.
- Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry.
- Step 3: Coat the Asparagus with Parmesan & Panko
- Set up a breading station with three bowls:
- Bowl 1: All-purpose flour.
- Bowl 2: Whisked eggs with 1 tbsp water.
- Bowl 3: Panko breadcrumbs mixed with grated parmesan.
- Roll each asparagus spear in flour, then dip in egg mixture, and coat with panko-parmesan mix.
- Step 4: Fry Until Crispy & Golden
- Heat ½ inch of oil in a large skillet over medium heat until shimmering.
- Fry the asparagus in small batches for 2-3 minutes, turning once, until golden brown.
- Transfer to a wire rack lined with paper towels and sprinkle with paprika.
- Step 5: Serve & Enjoy!
- Arrange the crispy parmesan asparagus on a serving platter.
- Serve immediately with a side of chilled lemony sun-dried tomato aioli.
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Make-Ahead & Storage Tips
- 🥶 Make Ahead: The aioli can be made 1-2 days in advance. Blanch the asparagus up to 8 hours ahead.
- ❄️ Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- 🔥 Reheating: Use an air fryer at 375°F (190°C) for 5 minutes or an oven at 350°F (175°C) for 10 minutes.
Final Thoughts: The Crispy Asparagus Recipe You’ll Make Again & Again!
This Parmesan Asparagus is simple, elegant, and full of flavor—the perfect crispy side dish or appetizer. Whether you're serving it for a weeknight dinner or a special gathering, it’s always a hit.
🔥 Make it tonight and experience the irresistible crunch for yourself! 🥂✨
Frequently Asked Questions
- → Can I bake these instead of frying?
- Yes! Bake at 400°F for 15-20 minutes, flipping halfway through.
- → What oil is best for frying?
- Safflower or vegetable oil works best for a crispy texture.
- → Can I make the aioli ahead of time?
- Yes! Prepare it up to 2 days in advance and store in the fridge.
- → What pairs well with this dish?
- It’s great with grilled chicken, steak, or as a party appetizer.
- → Can I use a different cheese?
- Yes, finely grated pecorino romano or asiago can be a great substitute.