Crispy Chili-Garlic Asparagus Fries (Printable Version)

Oven-baked asparagus spears with a crispy chili-garlic crust and zesty sriracha mayo for dipping.

# 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 - Set up three shallow bowls. Place flour in the first bowl. Whisk eggs with milk in the second bowl. Combine panko, Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and pepper in the third bowl.
03 - Dredge each asparagus spear first in flour, tapping off excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture. Arrange coated spears on the prepared baking sheet.
04 - Lightly spray the asparagus fries with cooking spray or drizzle with olive oil to achieve maximum crispiness.
05 - Bake for 15 to 18 minutes, turning once halfway through, until golden and crispy.
06 - While fries bake, whisk together mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt in a small bowl until smooth. Adjust seasoning to taste.
07 - Transfer hot asparagus fries to a serving plate and serve with sriracha mayo on the side.

# Additional Tips::

01 -
  • They disappear faster than potato fries and nobody complains theyre eating vegetables.
  • The chili-garlic crust gives you that addictive crunch without a deep fryer.
  • The sriracha mayo is dangerously good and youll want to dip everything in it.
02 -
  • Dont crowd the baking sheet or the steam will make them soggy instead of crispy.
  • If your asparagus is too thin, reduce the baking time by a few minutes or theyll overcook.
  • Press the breadcrumbs on firmly, loose coating falls off in the oven and leaves bald spots.
03 -
  • Use a wire rack on the baking sheet if you have one, it lets air circulate and makes them even crispier.
  • Make extra sriracha mayo, you will want it for fries, sandwiches, and everything else all week.
  • If the coating slides off during breading, let the egg dry for a few seconds before hitting the breadcrumbs.
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