Crispy Chili-Garlic Asparagus Fries (Print Version)

Golden asparagus spears in spicy breadcrumbs with zesty sriracha mayo dipping sauce.

# Components:

→ Asparagus Fries

01 - 1 pound fresh asparagus, trimmed
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon whole 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 Dip

13 - 1/2 cup mayonnaise
14 - 1 to 2 tablespoons sriracha sauce
15 - 1 teaspoon fresh 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 with flour, Bowl 2 with eggs whisked together with milk, and Bowl 3 with combined panko, Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and pepper.
03 - Dredge each asparagus spear in flour while tapping off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture. Arrange coated spears on prepared baking sheet.
04 - Lightly spray asparagus fries with cooking spray or drizzle with olive oil to achieve optimal crispiness.
05 - Bake for 15 to 18 minutes, turning spears once halfway through cooking, until golden brown and crispy.
06 - While asparagus bakes, combine mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt in a small bowl. Whisk until smooth and adjust seasoning as desired.
07 - Transfer hot asparagus fries to serving platter and present sriracha mayo dip alongside.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, basically the vegetable equivalent of winning the snack lottery.
  • The chili-garlic coating tastes way more complicated than the fifteen minutes of actual work it takes.
  • That sriracha mayo dip transforms them from side dish to something people actually fight over.
02 -
  • The asparagus will lose its crunch within a few minutes of cooling, so time your serving to coincide with eating rather than making them ahead and reheating.
  • Flipping them halfway through is non-negotiable if you want that crispy texture all the way around instead of a soft side hidden against the pan.
03 -
  • Don't let the asparagus spears sit too long after coating them or the breadcrumbs will get damp—coat and bake right away for maximum crunch.
  • If you don't have Asiago, Parmesan works beautifully and adds a slightly sharper note that pairs well with the chili heat.
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