Crispy Chili-Garlic Asparagus Fries (Printable Version)

Golden asparagus fries with spicy chili-garlic crust and creamy sriracha dipping sauce.

# What You Need:

→ Asparagus Fries

01 - 1 pound fresh asparagus, trimmed
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - 1/3 cup grated Asiago cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon chili flakes
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Cooking spray or olive oil for baking

→ Sriracha Mayo

13 - 1/2 cup mayonnaise
14 - 1 to 2 tablespoons sriracha sauce
15 - 1 teaspoon lemon juice
16 - 1 small garlic clove, minced
17 - Pinch of salt

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
02 - Arrange three shallow bowls. Bowl 1: flour. Bowl 2: whisk eggs with milk. Bowl 3: combine panko, Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and pepper.
03 - Dredge each asparagus spear in flour, tapping off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture. Place coated spears on prepared baking sheet.
04 - Lightly spray asparagus fries with cooking spray or drizzle with olive oil for enhanced crispiness.
05 - Bake for 15 to 18 minutes, turning once halfway through, until golden and crispy.
06 - Mix mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt in a small bowl until smooth. Adjust seasoning to taste.
07 - Transfer asparagus fries to serving platter while hot. Serve with sriracha mayo on the side.

# Expert Pointers:

01 -
  • The perfect spicy and crunchy vegetarian appetizer or side.
  • Easy to prepare in just 38 minutes with simple pantry staples.
  • Baked rather than fried, offering a lighter alternative without sacrificing flavor.
  • The combination of Asiago cheese and garlic powder provides a deep, savory profile.
02 -
  • Ensure spears are in a single layer with space between them to allow even airflow for maximum crispiness.
  • Trim the woody ends of the asparagus spears before breading for the best texture.
  • Double-check allergen labels on the mayonnaise, as some brands may contain mustard.
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