Crispy Chili-Garlic Asparagus Fries (Printable)

Crispy baked asparagus spears with a spicy chili-garlic crust, 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

# 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. Add flour to first bowl. Whisk eggs with milk in second bowl. Combine panko, Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and pepper in third bowl.
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 Suggestions:

01 -
  • They're crispy on the outside and tender inside, so you actually feel like you're indulging, not compromising.
  • The sriracha mayo transforms them from simple to something your guests will want the recipe for.
  • Everything comes together in under 40 minutes with minimal actual hands-on time.
02 -
  • Don't skip the flour step; it might feel redundant, but it's the base that helps the egg stick and gives you an even, crispy coating.
  • If your asparagus spears are thick, they might need a minute or two longer in the oven, so adjust your timing accordingly.
03 -
  • Flip them exactly once at the 8-minute mark rather than multiple times; less handling means better crust formation.
  • Pat your trimmed asparagus completely dry before breading so moisture doesn't prevent the coating from sticking properly.
Go Back