Crispy Chili-Garlic Asparagus Fries (Printable)

Crunchy breaded asparagus with spicy chili-garlic seasoning, served with zesty sriracha dipping sauce.

# What You 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, beaten

→ Sriracha Mayo

11 - 1/2 cup mayonnaise
12 - 1.5 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 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with mixed panko, Asiago, garlic powder, chili powder, smoked paprika, salt, and pepper.
03 - Dredge each asparagus spear first in flour, then dip into beaten eggs, and finally coat thoroughly with seasoned panko mixture.
04 - Arrange breaded asparagus in a single layer on the prepared baking sheet.
05 - Bake for 16 to 18 minutes, flipping once halfway through, until golden and crisp. If frying, cook in batches for 2 to 3 minutes until golden and drain on paper towels.
06 - Mix mayonnaise, sriracha, lemon juice, and minced garlic in a small bowl to create the sriracha mayo dip.
07 - Serve crispy asparagus fries hot with sriracha mayo on the side.

# Expert Advice:

01 -
  • That addictive crunch hits different when asparagus gets this golden-crispy treatment, and it actually tastes like vegetables.
  • The sriracha mayo dip transforms everything into something that feels fancy enough for company but easy enough for a Tuesday night.
  • They disappear faster than you can plate them, which is always a good sign.
02 -
  • Do not overlap the asparagus on the baking sheet, even a little—I learned this the hard way when half of mine turned out chewy instead of crispy, and it was completely my impatience talking.
  • The panko mixture needs to be completely dry before you start; if your hands are wet from the egg dip, the breading gets clumpy and won't stick properly, so pat your hands between batches.
03 -
  • If you want extra heat, add a pinch of cayenne to the breading mixture—it integrates better than adding it just to the dip.
  • Asiago can be hard to find, so Parmesan works perfectly fine, though it's a bit milder and less nutty, so maybe add 1/4 teaspoon extra garlic powder to compensate.
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