Crispy Chili-Garlic Asparagus Fries (Printable)

Golden asparagus spears in spicy chili-garlic breadcrumbs, baked until crispy and served with zesty sriracha mayo.

# 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

# 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. Fill first bowl with flour. Whisk eggs with milk in second bowl. Combine panko, Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and pepper in third bowl.
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 mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt in a small bowl until smooth. Adjust seasoning to preference.
07 - Transfer asparagus fries to serving plate while hot. Serve with sriracha mayo on the side.

# Expert Advice:

01 -
  • Asparagus transforms from a side dish into something crispy, spicy, and dangerously easy to eat by the handful.
  • The whole thing takes under 40 minutes start to finish, which means you can pull it together on a weeknight without stress.
  • That sriracha mayo dip tastes like you spent way more time on it than you actually did.
02 -
  • If your asparagus fries turn out soggy instead of crispy, you either didn't spray them with enough oil or your oven temperature was too low—use a thermometer to check and don't skip the oil spray.
  • The moment they come out of the oven is when they're crispiest, so if you're making these for guests, time it so they finish about five minutes before people sit down.
03 -
  • Pat your asparagus completely dry before dredging, or the moisture will make your breadcrumb coating slide right off and steam instead of crisping.
  • Don't be shy with the oil spray—this is one of the rare moments where more is actually better because it's what creates that shatteringly crispy exterior.
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