Crispy Chili-Garlic Asparagus Fries (Print Version)

Crispy breadcrumb-coated asparagus spears baked until golden with a spicy chili-garlic crust and zesty sriracha mayo.

# What You 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

# How To Make It:

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: add flour. Bowl 2: whisk eggs with milk. Bowl 3: combine panko, Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and pepper.
03 - Dredge each asparagus spear in flour, tapping off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture. Place coated spears on prepared baking sheet.
04 - Lightly spray asparagus fries with cooking spray or drizzle with olive oil for enhanced crispiness.
05 - Bake for 15 to 18 minutes, turning once halfway through, until golden and crispy.
06 - 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.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and way more interesting than plain roasted asparagus.
  • The sriracha mayo dip transforms them from side dish to the star of any gathering.
  • You can customize the heat level based on who's eating, from mild to fire-breathing intensity.
02 -
  • Don't overcrowd the baking sheet or they'll steam instead of crisp, so give each spear breathing room.
  • Turning them halfway through is the difference between unevenly cooked and perfectly golden on all sides.
03 -
  • Line your baking sheet with parchment paper, not foil, because the foil can cause uneven browning on the bottom.
  • Make the sriracha mayo ahead of time and let the flavors blend in the fridge for at least an hour before serving.
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