Crispy Chili-Garlic Asparagus Fries (Printer-friendly)

Crispy asparagus spears with chili-garlic crust, oven-baked golden and served with zesty sriracha mayo.

# 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 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
02 - Prepare three shallow bowls. In the first bowl, add flour. In the second bowl, whisk eggs with milk until combined. In the third bowl, 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 the egg mixture, then coat thoroughly in the breadcrumb mixture. Place coated spears on the prepared baking sheet in a single layer.
04 - Lightly spray the asparagus fries with cooking spray or drizzle with a small amount of olive oil for enhanced crispiness.
05 - Bake for 15 to 18 minutes, turning once halfway through, until golden and crispy.
06 - While asparagus bakes, 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 for dipping.

# Expert Advice:

01 -
  • You get restaurant-quality crunch at home without any deep frying mess or guilt.
  • The chili-garlic coating tastes decadent but comes together in minutes, making you feel like a smarter cook than you actually are.
  • Sriracha mayo transforms these into something addictive that even meat lovers will fight you over.
02 -
  • Don't skip tapping off excess flour—too much flour makes the coating pasty and thick instead of crispy and light.
  • If your breadcrumb coating feels loose after dipping, let the coated spears sit on the baking sheet for five minutes before spraying with oil; this sets the coating so it doesn't fall off in the oven.
03 -
  • If your oven runs cool, bump the temperature up to 450°F and start checking at 14 minutes so you don't underbake.
  • The key to mayo that stays emulsified and creamy is whisking gently while adding sriracha slowly, not dumping it all in at once and hoping for the best.
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