Crispy Chili-Garlic Asparagus Fries (Printable Version)

Crunchy coated asparagus spears with a spicy kick, served alongside zesty sriracha mayo for dipping.

# What You Need:

→ Asparagus

01 - 1 lb fresh asparagus spears, trimmed

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Asiago cheese
04 - 1 tsp garlic powder
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

→ Dredging

09 - 1/2 cup all-purpose flour
10 - 2 large eggs

→ Sriracha Mayo

11 - 1/2 cup mayonnaise
12 - 1 1/2 tbsp sriracha sauce
13 - 1 tsp lemon juice
14 - 1 clove garlic, finely minced

# Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. If frying instead, heat oil to 350°F in a deep fryer.
02 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and combined panko, Asiago, garlic powder, chili powder, smoked paprika, salt, and pepper in the third.
03 - Dredge each asparagus spear first in flour, then dip into beaten eggs, and finally coat thoroughly with the seasoned panko mixture.
04 - Place breaded asparagus spears in a single layer on the prepared baking sheet without overlapping.
05 - Bake for 16 to 18 minutes, flipping halfway through cooking, until golden brown and crispy. If frying, cook in batches for 2 to 3 minutes until golden and drain on paper towels.
06 - Combine mayonnaise, sriracha sauce, lemon juice, and minced garlic in a small bowl and mix until well incorporated.
07 - Transfer crispy asparagus fries to a serving platter and serve hot with sriracha mayo dip on the side.

# Expert Pointers:

01 -
  • Asparagus tastes nothing like diet food when it's wrapped in crispy, seasoned panko and baked until golden.
  • The sriracha mayo is dangerously good and makes you forget you're eating your vegetables.
  • Ready in under 35 minutes, which means you can have impressive appetizers without the stress.
02 -
  • Don't skip the parchment paper if you're baking, because it prevents sticking and helps the bottoms crisp evenly without scraping.
  • Flip the asparagus halfway through baking even though it feels like an extra step, because one side would brown faster than the other and you'd end up with uneven results.
03 -
  • Pat the asparagus completely dry with paper towels before breading, because moisture is the enemy of crispiness.
  • Keep the breading mixture separate from the eggs and flour until you're ready to use it, so the seasoned panko doesn't absorb moisture and lose its texture.
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