Crispy Chili-Garlic Asparagus Fries (Print)

Crispy breaded asparagus with zesty chili-garlic seasoning and creamy sriracha dipping sauce.

# Components:

→ Asparagus

01 - 1 pound 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 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with combined 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 the seasoned panko mixture.
04 - Place 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. For 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 to create the dipping sauce.
07 - Transfer crispy asparagus fries to a serving plate and serve hot with sriracha mayo on the side.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside—basically the best of both worlds.
  • The chili-garlic coating brings a savory, slightly spicy depth that makes people ask for the recipe immediately.
02 -
  • If your coating is sliding off during cooking, your eggs weren't beaten enough or your asparagus was too wet—pat them dry before dredging.
  • The halfway flip is non-negotiable; it's the difference between golden-crispy and pale-soggy.
03 -
  • Toast your panko in a dry skillet for 2–3 minutes before mixing with the seasonings—it browns faster in the oven and tastes nuttier.
  • If you want more heat, add a pinch of cayenne to the breading, but remember it intensifies as things cook, so go easy.
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