Crispy Chili-Garlic Asparagus Fries (Printer-friendly)

Crunchy coated asparagus spears with spicy chili-garlic seasoning and creamy sriracha dipping sauce.

# What You'll Need:

→ Asparagus

01 - 1 lb fresh asparagus spears, trimmed

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Asiago cheese
04 - 1 tsp garlic powder
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp 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 1/2 tbsp sriracha sauce
13 - 1 tsp lemon juice
14 - 1 clove garlic, finely minced

# How To Make It:

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 with flour in the first, beaten eggs in the second, and panko mixture combined with Asiago, garlic powder, chili powder, smoked paprika, salt, and pepper in the third.
03 - Working with one spear at a time, dredge in flour, dip into beaten eggs, then coat thoroughly with seasoned panko mixture.
04 - Place breaded asparagus spears in a single layer on the prepared baking sheet without overlapping.
05 - Bake for 16 to 18 minutes, flipping halfway through, until golden brown and crispy. For frying method, cook in batches for 2 to 3 minutes until golden; drain on paper towels.
06 - While asparagus cooks, combine mayonnaise, sriracha sauce, lemon juice, and minced garlic in a small bowl and whisk until smooth.
07 - Transfer crispy asparagus fries to a serving plate and serve hot with sriracha mayo dipping sauce on the side.

# Expert Advice:

01 -
  • They taste indulgent and fried but actually bake to golden perfection, so your hands stay clean and your conscience stays clear.
  • Prep takes barely 15 minutes, which means you can have them ready before guests arrive without the stress spiral.
  • The chili-garlic seasoning is bold enough to convert asparagus skeptics into actual fans of the vegetable.
02 -
  • Don't skip the egg wash step no matter how tempting it is to speed things up, because without it the breading slides right off during cooking and you're left with naked, sad asparagus.
  • The halfway flip is not optional—it's what transforms these from baked to actually crispy, so set a timer and flip them like you mean it.
03 -
  • Pat your asparagus completely dry with paper towels before dredging, because water on the surface keeps the flour from sticking properly and ruins the whole breading situation.
  • If you're making these for a crowd, prep all your spears first, then bake them in batches—it takes longer but the last batch stays hot if you keep them on a warm plate.
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