Panko Crusted Asparagus

Tender asparagus spears coated with crunchy panko crumbs are a quick and delicious side dish to pair with your favorite protein. This easy recipe only takes a few minutes to make!

If you’re looking for a delicious side dish to serve with dinner, try this asparagus! It’s easy to make and these crispy spears are a crowd favorite.

Panko Crusted Asparagus Ingredients

• Asparagus– Obviously, you need asparagus! Be sure it’s fresh. This recipe won’t work with canned or frozen asparagus.
• Panko crumbs– I love using panko crumbs which are bigger and crunchier than traditional breadcrumbs.
• Garlic powder & onion powder– A little seasoning helps enhance the flavor of the breadcrumbs.
• Flour– A coating of flour helps the egg wash stick to the asparagus.
• Egg– An egg wash helps the breadcrumbs stick to the asparagus for perfectly crunchy spears.

What’s the difference between panko crumbs and bread crumbs?

Panko crumbs are made from white bread with the crusts removed. It’s processed into flakes and then dried. Panko crumbs tend to absorb oil more than traditional breadcrumbs and the end result is a crunchier crumb. You can substitute breadcrumbs if that’s all you have, but panko crumbs will give you a crunchier result.

Substitution Ideas

For a gluten-free option, use gluten-free panko crumbs or chickpea crumbs. Yes, you can find breadcrumbs made from chickpeas! Check them out on Thrive Market. Also, be sure to substitute gluten-free flour, for all-purpose flour.

When is asparagus in season?

Asparagus is usually in season from February until June, but it usually peaks around April. Asparagus is often available year-round, but it’s cheapest and most flavorful when it’s in season.

How to Store Fresh Asparagus

When you buy fresh asparagus, store the spears in a large glass jar filled with a couple of inches of water, like fresh flowers. (I use a short, squat drinking glass.) Cover loosely with a plastic bag and keep it in the fridge. This is the best way to keep your asparagus fresh for as long as possible.

How to Make Panko Crusted Asparagus

This panko-crusted asparagus comes together with just a few steps. Trim the woody ends off the bottom of the asparagus spears. Wash and gently pat dry with paper towels. Toss the asparagus in flour until it’s lightly coated. Dip into an egg wash, then coat with panko crumbs. Bake for 15 minutes until crispy.

The Best Sauce to Serve with Crispy Asparagus

Try serving this asparagus with a simple aioli. Mix 1/4 cup of mayonnaise with 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, and a pinch of salt and pepper. This asparagus is also delicious with marinara sauce. Or try it with this simple cilantro sauce. If you love cilantro, you’ll love this sauce!

How to Store Leftovers

This asparagus is best served immediately, as the leftovers will get soggy. If you do need to reheat this recipe, I recommend reheating it in an air fryer. That’s the best way to re-crisp the breadcrumbs. But I’d avoid storing leftovers, if possible. If you want to make a smaller batch, change the “yield” in the recipe guide below to reduce the quantity.

More Asparagus Recipes

• Goat Cheese Pasta with Asparagus
• Sheet Pan Chickpeas with Asparagus
• Farro & Asparagus Salad

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What to Serve with Panko Crusted Asparagus

Looking for a main dish to pair with this asparagus? Here are a few of my favorites!

• Vegan Quinoa Bowls
• Ravioli Lasagna
• Pasta Alla Norma