Crispy Chili-Garlic Asparagus (Print Version)

Golden asparagus spears with chili-garlic crust paired with a spicy sriracha mayo dip.

# Ingredient List:

→ 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

# Steps:

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 first in flour, tapping off excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture. Place coated spears on the prepared baking sheet.
04 - Lightly spray the asparagus fries with cooking spray or drizzle with a small amount of 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.

# Helpful Hints:

01 -
  • They're crispy on the outside and tender inside, which sounds simple until you realize how hard that balance usually is to pull off.
  • The sriracha mayo is addictive enough that you'll find yourself making extra just to have it around.
  • You can prep everything ahead and bake them off in under twenty minutes when guests arrive hungry.
02 -
  • Don't skip the egg wash or the flour layer, even though it seems like extra steps; they're what hold the coating together instead of letting it flake off.
  • The halfway turn is non-negotiable if you want them crispy all over—I learned this the hard way when one side came out pale.
03 -
  • Trim the tough ends of your asparagus by bending each spear until it snaps naturally—you'll know exactly where the tender part begins.
  • If your breadcrumb coating slides off during the egg dip, your egg wash is too thin; add half a tablespoon more beaten egg and try again.
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