Crispy Chili-Garlic Asparagus Fries (Printable)

Crispy oven-baked asparagus spears with spicy chili-garlic coating and zesty sriracha mayo dip.

# What You’ll 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
02 - Prepare three shallow bowls. Bowl 1: Add 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 first 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 all sriracha mayo ingredients in a small bowl until smooth. Adjust seasoning to taste.
07 - Serve asparagus fries hot with sriracha mayo on the side.

# Expert Tips:

01 -
  • Asparagus transforms into something crunchy and addictive that doesn't feel like health food.
  • The sriracha mayo is so good you'll find yourself making extra just to have around.
  • Impressive enough to serve guests, easy enough to make on a weeknight.
02 -
  • Don't skip the flour step even though it seems redundant, because it creates a base that helps the egg and breadcrumbs cling properly instead of sliding off in the oven.
  • If your coating slides off during flipping, your asparagus wasn't quite dry enough before coating or your egg wash was too thick, so let fresh spears sit for a minute after coating.
03 -
  • Pat your asparagus completely dry with paper towels before coating, because any moisture will make the coating slip or steam instead of crisp.
  • If you're making these ahead, you can coat them and refrigerate for up to 4 hours before baking, which actually helps the coating stick better.
Go Back