Parmesan Baked Asparagus

Ready in about 35 minutes, this Parmesan Baked Asparagus with dill aioli is a fun springtime appetizer or side dish. Asparagus spears are coated in a mixture of panko breadcrumbs, herbs, and Parmesan cheese then baked until crispy on the outside and tender on the inside. A quick dill aioli made with mayo is the perfect dip, packing fresh flavour in every bite.

Speaking of fresh Spring flavour, there are MANY easy asparagus recipes because it’s my favourite vegetable. Try my simple oven ROASTED asparagus recipe with salt and pepper, blending it into a soup, or this delicious springtime Asparagus Quiche with wild ramps. If you love asparagus as much as I do, I know you will love this new baked asparagus recipe!

Parmesan Baked Asparagus

Spring has sprung and the asparagus has risen… or is just around the corner depending on where you live. I hope you’re READY for some greenery, brightness, and a new way to cook asparagus! PS If you don’t love this unique vegetable, I’m here to change your mind… it’s all about cooking asparagus the proper way.

If I’m in a time crunch, I will always bake asparagus in my oven with olive oil, salt, and freshly ground black pepper. It’s a healthy and simple yet delicious recipe that really isn’t a recipe at all. Sometimes I’ll add garlic powder but mostly I’ll let the grassy sweet flavour of asparagus shine through.

However, this Parmesan Baked Asparagus is on another level. It doesn’t take much more time to grate some Parmesan cheese and set up a dredging station. The baking time is almost the same too.

The trick with roasting asparagus in the oven is to arrange it in a single layer on the baking sheet to allow each spear to breathe and get crispy. The result is a pile of golden baked asparagus with a lovely Parmesan crunch that satisfies on every level, especially when dipped in the bright dill aioli.

Dredging vs Breading

Dredging is a culinary method used to coat moist ingredients like vegetables or meat with a dry layer (flour, cornstarch, cornmeal, or breadcrumbs) before frying or oven baking. It is a one step process that prevents food from sticking during cooking while encouraging the Maillard reaction, resulting in a golden-brown, flavourful crust.

When applied to meat prior to searing, the dredge medium sticks to the pan and acts as a sauce thickener once the pan is deglazed with liquid.

Breading takes this process further, involving multiple layers (flour, egg wash, and then crumbs) to create a thicker coating. The result is a heavier, textured crust with a substantial crust.

Ingredients for Parmesan Baked Asparagus

For this recipe, you’ll need a baking sheet, a knife, a cheese, grater, and three shallow dishes for the dredging station.

• Olive Oil Cooking Spray
• Asparagus
• All Purpose Flour
• Sea Salt
• Black Pepper
• Eggs
• Panko Breadcrumbs
• Parmesan Cheese
• Garlic Powder
• Italian Seasoning
• Mayonnaise
• Lemon Juice
• Garlic
• Fresh Dill
• Dijon Mustard
• Lemon Wedges

If you don’t have olive oil cooking spray, simple brush the olive oil on the sheet pan and asparagus spears with a pastry brush.

Choose asparagus spears of similar thickness so that they bake evenly in the oven. Medium to thicker asparagus is best as thin asparagus will not hold its shape after cooking.

Panko breadcrumbs are large Japanese style breadcrumbs. They are necessary in achieving an incredibly crunchy texture.

Using real freshly grated Parmesan cheese yields a fresher and nuttier parmesan flavour. I tested the spears with both freshly grated parmesan and store-bought grated parmesan. I preferred the asparagus fries with the freshly grated parmesan because the ones with pre-grated parmesan browned too quickly before the asparagus was fully cooked.

How to Make Parmesan Baked Asparagus

To begin, preheat the oven to 375 F and spray a large baking sheet with the cooking spray. Trim off the tough/woody ends of the asparagus.

To set up three dredging stations, add the flour to one long shallow dish with ½ teaspoon of the salt. Add pepper to taste and mix to combine, Next, add the eggs to a second shallow dish along with 2 teaspoons of water and whisk until homogenous. Finally, add the panko, parmesan, garlic powder, Italian seasoning, and the remaining ½ teaspoon of salt to a third shallow dish, then mix.

Dip each asparagus spear into the flour. Toss to coat. Gently shake off excess flour then dip in the egg wash, coating the entire spear. Allow excess egg to drip off then add to the dish with the panko mixture.

Coat the spears in the panko mixture then place on the greased baking sheet in a single layer. Make sure to space the asparagus at least ¼ to ½-inch apart.

Once all the asparagus have been added to the sheet, spray the tops lightly with the cooking spray. Bake on the center rack of the preheated oven for 18-20 minutes until the panko coating is golden and crisp.

While the asparagus bakes, make the aioli. Whisk mayo, fresh lemon juice, grated garlic, chopped fresh dill, and Dijon mustard together in a small bowl then set aside in the fridge until the fries are ready to serve.

Serve Parmesan Baked Asparagus warm with the aioli and lemon wedges if desired.

Recipe Tips and Tricks

• To streamline things, I recommend designating one “dry” hand for the flour and panko, and the other for the egg wash.
• If you don’t have any longer, shallow dishes that fit the asparagus spears, feel free to cut each spear in half to make shorter fries.
• Aim to use asparagus spears of similar thickness so that they bake evenly in the oven.
• If your asparagus spears are completely dry, not much flour will stick to them and that is completely fine. If they are slightly damp, you’ll notice more flour sticking to them.

Storing the Leftovers

Parmesan Baked Asparagus is best enjoyed right out of the oven. If you happen to have leftovers, store them in an airtight container in the fridge and enjoy within 3-4 days. Leftover asparagus fries can be reheated in a 350 F oven for a few minutes.

If you happen to have leftover dill aioli, it pairs well with fish, seafood, roasted potatoes, and French fries. Keep leftover aioli in the fridge and use it within a week.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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