Crispy Chili-Garlic Asparagus Fries (Printable Version)

Crunchy chili-garlic breaded asparagus spears with spicy sriracha mayo. Bold, flavorful, and utterly irresistible.

# 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 teaspoon garlic powder
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon 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 tablespoons sriracha sauce
13 - 1 teaspoon lemon juice
14 - 1 clove garlic, finely minced

# Directions:

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: first with flour, second with beaten eggs, and third with combined panko, Asiago cheese, garlic powder, chili powder, smoked paprika, salt, and pepper.
03 - Dredge each asparagus spear in flour, then dip into beaten eggs, and finally coat thoroughly with seasoned panko mixture.
04 - Place breaded asparagus spears in a single layer on prepared baking sheet.
05 - Bake for 16 to 18 minutes, flipping once halfway through, until golden brown and crispy. If frying, cook in batches for 2 to 3 minutes until golden and drain on paper towels.
06 - Mix mayonnaise, sriracha sauce, lemon juice, and minced garlic in a small bowl until well combined.
07 - Transfer crispy asparagus fries to a serving platter and serve immediately with sriracha mayo on the side.

# Additional Tips::

01 -
  • The panko and Asiago create an incredibly crunchy coating that stays crisp even after a few minutes on the plate.
  • The chili-garlic seasoning gives asparagus a bold, snackable edge that feels way more exciting than plain roasted spears.
  • Baking them means you get all the crunch without standing over a fryer, plus cleanup is ridiculously easy.
  • That sriracha mayo dip is dangerously good and takes about thirty seconds to whisk together.
02 -
  • Don't skip the flour step, it's what makes the egg stick and the whole breading stay put instead of sliding off in sad clumps.
  • Make sure your asparagus is dry before you start breading, any moisture will make the coating soggy and ruin that perfect crunch.
  • If you're baking, give the spears enough space on the sheet so air can circulate, crowding them makes them steam instead of crisp.
03 -
  • Press the panko mixture firmly onto each spear so it really sticks, a light dusting won't give you that thick crunchy shell you're after.
  • If you're making these ahead, you can bread the asparagus and refrigerate them on the baking sheet for up to an hour before baking, which actually helps the coating set.
  • Double the sriracha mayo recipe because people will want more, and it keeps in the fridge for up to a week.
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