🧀 Crispy Parmesan Asparagus with Lemon Aioli
✨ Description
This dish turns simple asparagus into a crispy, cheesy delight! Fresh asparagus spears are coated in a golden Parmesan crust and baked (or air-fried) until perfectly crisp. Paired with a zesty, creamy lemon aioli, it’s a fresh, elegant appetizer or side dish that feels restaurant-quality but is super easy to make.
🧾 Ingredients
For the Asparagus:
- 1 bunch asparagus (trimmed)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko preferred)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & black pepper (to taste)
- 2 eggs (beaten)
- 2 tbsp flour
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic (finely minced)
- Salt & pepper (to taste)
👩🍳 Instructions
1. Prep the Asparagus
- Wash and trim the woody ends of asparagus.
- Pat dry completely.
2. Prepare Coating
- In one bowl: flour.
- In second bowl: beaten eggs.
- In third bowl: mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
3. Coat
- Dip each asparagus spear into flour → egg → Parmesan mixture.
- Press gently so coating sticks well.
4. Cook
Oven Method:
- Preheat oven to 200°C (400°F).
- Place asparagus on a lined tray.
- Bake for 12–15 minutes until golden and crispy.
Air Fryer Method:
- Air fry at 190°C for 8–10 minutes.
5. Make Lemon Aioli
- Mix mayonnaise, lemon juice, zest, garlic, salt, and pepper.
- Chill for 10–15 minutes for best flavor.
6. Serve
- Serve hot, crispy asparagus with lemon aioli on the side for dipping.
❓ Q&A
Q1: Can I make it gluten-free?
Yes! Use gluten-free breadcrumbs.
Q2: Can I skip eggs?
You can use milk or a light batter, but eggs help coating stick better.
Q3: Why isn’t it crispy?
Make sure asparagus is dry and don’t overcrowd the tray.
Q4: Can I use another cheese?
Parmesan works best, but Pecorino is a great alternative.
Q5: How do I store leftovers?
Keep in fridge up to 2 days. Reheat in oven/air fryer to restore crispiness.