Quick Summary: Fresh asparagus coated in a light batter of Parmigiano, garlic, breadcrumbs, and parsley, then baked or fried until golden. A Southern Italian-Sicilian recipe perfect for Easter or any spring celebration. Serve hot, warm, or at room temperature. Prep: 45 min | Cook: 15 min | Serves: 6
Jump to: RECIPE | Brief History | Ingredients | Step-by-Step Directions | Serving Suggestions | FAQ
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My best friend’s family is from a small town near Bari in the Apulia region of Southern Italy. Every Easter, her Sicilian aunt prepared a banquet for the extended family, and these asparagus spears were always on the table.
The light coating of Parmigiano, garlic, breadcrumbs, and Italian parsley transforms fresh asparagus into something special. The spears can be baked or fried, and they’re delicious hot, warm, at room temperature, or even chilled.
Brief History of Asparagus in Italian Culture
Asparagus has deep roots in Italian culture. Cato the Elder described asparagus cultivation before his death in 149 B.C., but it wasn’t broadly cultivated in Southern Italy until the 1500s. Once it arrived, it quickly became a spring tradition.
In the 10th century, the Salerno Medical School in Southern Italy declared asparagus had aphrodisiac properties due to its shape. Royal families of the Renaissance continued this belief in the “erotic” symbolism of asparagus.
My family didn’t have a clue about the erotic symbolism. We just love this asparagus for the fresh grassy taste, and this recipe takes it up a level by enhancing it with Italian cheese, garlic, and a light crispy coating.
Ingredients and Substitutions
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Substitutions
- Fresh Asparagus: I used the “thin” spears, however, the larger “thick” spears also work well. This recipe doesn’t work well with frozen asparagus.
- Italian Parsley: I prefer chopped fresh Italian parsley, but I have substituted dried parsley, which also works well.
- Garlic Powder: You can substitute jarred minced garlic. It works because it is moist and will cling to the batter.
- Grated Parmigiano Reggiano: You can also use grated Pecorino Romano – or combine the two.
- Bread Crumbs: My “go-to” is Progresso Garlic and Herb Bread Crumbs, but Progresso Plain Bread Crumbs, Panko, or even homemade breadcrumbs work just as well.
How to Make Italian Asparagus Spears (Step by Step)
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
What to Serve with Italian-Style Asparagus
These spears can be served hot, warm, room temperature, or even chilled. My family loves these as a snack, on a plate on the kitchen counter, that they can grab any time during the day or evening. Believe me, they won’t last long!
These asparagus spears work really well as a vegetable side dish with roasted meats, or any Italian main course. Try them with one of the recipes below:
FAQ
Yes. They’re good at room temperature or chilled. Reheat briefly in a hot oven to restore crispness if desired.
Both are delicious. Frying creates a slightly crispier coating. Baking is easier for larger batches and uses less oil.
Parboiling ensures the asparagus is tender inside while the coating crisps outside. The ice bath stops cooking and preserves bright green color.
Not recommended. Frozen asparagus releases too much moisture and won’t hold the coating well.
Golden brown on both sides. About 15 minutes baked at 400°F, or a few minutes per side when frying.
For recipes that make great use of these fruits and vegetables check out this Italian recipes category. For detailed and comprehensive information on starting your own Italian kitchen garden see this guide.
Italian-Style Asparagus: Baked or Fried
Ingredients
- 1 bunch fresh asparagus about 20 stalks
- 1 cup plain breadcrumbs I use Progresso
- 2 cups grated Parmigiano or Pecorino Romano cheese Or you can mix both cheeses
- 3 to 6 eggs beaten
- 1 bunch Italian parsley finely chopped
- 1 cup flour
- 1 tablespoon garlic powder
- 1 tablespoon ground pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees F if baking.
- Cut the hard ends off the bottom of the fresh asparagus.1 bunch fresh asparagus
- Prepare a large bowl of cold water and ice and keep it near the stove.
- Mix the bread crumb, grated cheese, finely chopped Italian parsley, garlic powder, salt, and pepper into a mixing bowl (or onto a dinner plate). Set aside.1 cup plain breadcrumbs, 2 cups grated Parmigiano or Pecorino Romano cheese, 1 bunch Italian parsley, 1 tablespoon garlic powder, 1 tablespoon ground pepper, 1 teaspoon salt
- Beat the eggs in a mixing bowl and set aside.3 to 6 eggs
- Put the flour into a mixing bowl or on a dinner plate and set aside.1 cup flour
- Arrange the bowls (or plates), left to right in a straight "assembly line: 1) flour 2) beaten egg 3) bread crumb mix.
- Line the sheet pan with parchment paper if baking. Get the non-stick fry pan ready by adding 1 tablespoon of olive oil if frying.2 tablespoons olive oil
- Bring large pot of water of water to a boil. Parboil all the asparagus for 3 – 5 minutes.
- Using the tongs, lift the asparagus spears out of the boiling water and place immediately into the bowl of ice water for 3 – 5 minutes.
- Remove the asparagus from the ice water with tongs, and roll the bunch of spears into paper towels to dry them just a little. Then unroll them.
- Do the "assembly line" process with groups of 3 – 4 asparagus spears at a time: 1) coat lightly in flour 2) coat floured spears in beaten egg 3) roll the spears in the bread crumb mixture 4) roll the spears a second time in the beaten egg.
- FOR BAKING: Immediately place the coated spears, close together, on the parchment-lined sheet pan, if baking. Bake in -preheated oven at 400 degrees F for 15 minutes or until golden brown on both sides. You shouldn't need to flip the spears over. Remove from oven and, using spatula, place on dinner plate or serving platter. FOR FRYING: heat the olive oil on medium-high in the non-stick fry pan and begin frying, in batches, the coated spears. Fry until golden brown on the bottom, then flip the spears over with a spatula and fry the other side until golden brown. Remove spears with spatula and place on dinner plate or serving platter.
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