Crispy Chili-Garlic Asparagus Fries (Print Version)

Tender asparagus coated in crispy chili-garlic breading, served with spicy sriracha mayo dipping sauce.

# Components:

→ Asparagus

01 - 1 lb fresh asparagus spears, trimmed

→ Breading

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

→ Dredging

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

→ Sriracha Mayo

11 - 1/2 cup mayonnaise
12 - 1.5 tablespoons sriracha sauce
13 - 1 teaspoon lemon juice
14 - 1 clove garlic, finely minced

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Alternatively, heat oil to 350°F for frying.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with combined panko, Asiago, garlic powder, chili powder, smoked paprika, salt, and pepper.
03 - Dredge each asparagus spear in flour, dip into beaten eggs, then coat thoroughly with seasoned panko mixture.
04 - Place breaded asparagus in a single layer on prepared baking sheet without overlapping.
05 - Bake for 16 to 18 minutes, flipping halfway through, until golden and crispy. For frying method, cook in batches 2 to 3 minutes until golden, then drain on paper towels.
06 - Mix mayonnaise, sriracha, lemon juice, and minced garlic in a small bowl until well combined.
07 - Transfer crispy asparagus fries to serving plate and serve immediately with sriracha mayo on the side.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and somehow taste like an indulgence even though they're basically a vegetable.
  • The chili-garlic breading transforms humble asparagus into something your guests will actually reach for instead of politely ignore.
  • Fifteen minutes of prep means you can pull this together on a weeknight without stress, or impress people last-minute at a gathering.
02 -
  • Moisture is your enemy—pat the trimmed asparagus completely dry with paper towels before dredging, or the breading won't crisp up no matter how hot your oven is.
  • Don't skip flipping halfway through baking; the underside needs direct heat to develop that golden crust, not just steam circulation.
  • If you fry instead of bake, use a thermometer and keep your oil at 350°F exactly; hotter burns the outside before the asparagus softens, cooler leaves it greasy.
03 -
  • The moment you beat your eggs, pull out your panko bowl and make sure all your seasonings are actually mixed into it; lumps of unmixed paprika are no fun.
  • If your breading feels dry and won't stick, you've either skipped the egg dip or not beaten them enough—go back and dunk more generously in the egg.
Return