Skip the spuds and satisfy your crispy snack craving with a top-rated recipe for Baked Asparagus Fries with Roasted Garlic Aioli. (Bonus: This recipe is air fryer-friendly!)
Table of Contents
Baked Asparagus Fries should be the eighth wonder of the world. How can something deemed “fries” not actually be deep-fried and yet still be delicious? Add a quick-fix roasted garlic aioli to the mix and forget it; I’ll take down a pound of asparagus before a single spud gets scrubbed.
This recipe can be whipped up in the oven or in an air fryer, with crispy, crunchy snackable spears resulting from both methods. With its creamy dip and can’t-stop-at-one crunchy texture, this is a kid-friendly asparagus recipe that you’ll be making on repeat.
What’s to Love
- Extra-crispy.
- Healthier than French fries. Asparagus is a good source of fiber, potassium and Vitamin K so you can feel good about serving these homemade asparagus fries to your family.
- Takes only 12 minutes in the air fryer.
- Addictive creamy dip. Doctor up mayo with lemon juice and roasted garlic for a delicious dip for these veggie fries that you’ll be slathering on everything.
For the aioli:
- Garlic: Choose a head of garlic that is firm and heavy for its size, with a papery white or purplish husk and no green sprouts.
- Olive oil: Cold-pressed extra virgin olive oil will give the best flavor to the aioli.
- Mayonnaise: Use good-quality, full-fat mayonnaise.
For the asparagus fries:
- Asparagus: Choose thin spears of asparagus, which are more tender and less fibrous than thicker ones.
- Egg whites: The egg whites make a light, crispy coating to help the breadcrumbs adhere to the stalks of asparagus. Save the egg yolks to glaze baked goods, such as homemade soft pretzels.
- Mayonnaise: Mixing a little bit of mayo with the egg whites makes it thick enough to stick to the asparagus stems.
- Panko breadcrumbs: These are Japanese-style breadcrumbs that have larger, crunchier flakes than traditional breadcrumbs. Some grocery stores display them in the international foods aisle. Use the remaining breadcrumbs for a super-crunchy topping for roasted garlic mac and cheese.
- Parsley: This herb adds fresh flavor to the breadcrumb mixture. Choose the flat-leaf version (also called Italian parsley) as it has a better flavor than its curly counterpart, which is used more for garnishes.
- Parmesan cheese: Grated parmesan cheese seasons the breadcrumb coating with a salty, umami flavor.
- Cooking spray: Using a can of cooking spray allows you to lightly and evenly coat the asparagus for maximum “fried” texture.
See the recipe card for full information on ingredients and quantities.
Pro tip: To store asparagus so it will stay crisp and firm until you’re ready to make homemade asparagus fries, store it in the refrigerator set in a bowl or large mug of water.
How to Get Breading to Stick to Asparagus
How does one get a crispy coating to stick to a slippery food like asparagus? It all comes down to my not-so-secret ingredient: mayonnaise!
Save a squeeze of that mayo after whipping up the roasted garlic aioli and whisk it into egg whites. The mayo helps the eggs adhere to the asparagus spears, which gives the Panko crumbs plenty to grab onto.
This trick doesn’t just work for this breaded asparagus recipe. I combine mayo with egg whites in my recipe for baked onion rings as well. You can use this method any time you need to coat an ingredient with egg to help breading adhere.
There’s no need for a big pot of hot oil when you can make these delicious parmesan asparagus fries in the oven.
While the oven is preheating to 350˚F, in one shallow baking dish, whisk together the egg whites and mayonnaise. In another shallow baking dish, combine the Panko breadcrumbs, parsley and parmesan cheese.
Dip each asparagus spear in the egg mixture to coat, then dredge in the breadcrumbs, pressing the mixture in to coat the spears completely. Spread the spears on a parchment-lined baking sheet, leaving about an inch between them, spray lightly with cooking spray, and bake for 15 to 20 minutes until golden and crispy. Serve immediately with the roasted garlic aioli.
How to Make Air Fryer Asparagus
While an oven can definitely work its magic to yield crispy asparagus fries, it’s no secret that I am all in on the air fryer! The countertop appliance yields shatteringly crispy asparagus fries in half the time of an oven.
Once you’ve preheated the air fryer to 360°F, pop in the coated spears and set the timer for just 12 minutes.
Roasted garlic aioli is the perfect accompaniment for asparagus, especially when an entire head of roasted garlic is the star of the show. Once the garlic has reached its squeezable, golden-brown state, all that’s left to do is whisk it into a mix of mayo and fresh lemon juice. Just like that, the easiest-ever dip (or sandwich spread!) is done. The aioli dip really elevates this dish into a quick asparagus appetizer you could serve at your next get-together.
- The key to ensuring the asparagus fries are crispy and not wilted is to cook them at high heat and cook them quickly. Giving them a good spritz with cooking spray is also important to moisten the panko coating and ensure it delivers big on the crunch front.
- Cut just enough off the end of the asparagus spears to remove the most fibrous part. To figure out where this is, hold the end of the asparagus with one hand and the middle with the other. Bend the asparagus spear until it breaks. This is the best place to make the cut, and you can use the broken piece as a guide to trim the rest of the spears.
- If you don’t have time to roast the garlic, you can saute about 2 teaspoons of minced garlic in olive oil for 30 seconds to 1 minute until lightly golden, let it cool, and stir that into the mayonnaise mixture. Either cloves of garlic or jarred minced garlic will work.
Common Questions
The asparagus fries are done when the coating is crispy and golden. The asparagus itself should be bright green and tender.
Leftovers can be stored in an airtight container or wrapped in aluminum foil in the refrigerator for up to two days. Cook the asparagus in an air fryer at 360˚F or in a 350˚F oven for 5 minutes to crisp up the coating and heat them through.
Yes! Any tender vegetable that isn’t too juicy should work. You can adapt my zucchini fries recipe to use the panko-parmesan coating. Watch the video on how to make baked vegetable fries for other types of veggies that work well to make oven fries.
The asparagus fries could be undercooked or the coating could be soggy. Make sure the asparagus spears are dry before coating them lightly with the mayo-egg white mixture. Spraying the asparagus lightly with cooking spray will also ensure a crispy coating. It’s also important to preheat the oven or air fryer before adding the food.
In need of more asparagus inspiration? Don’t miss additional recipes for:
- Crispy Bacon-Wrapped Asparagus Bundles
- Asparagus Pasta Salad with Italian Dressing
- Cheesy Asparagus Tart
- Asparagus Pesto Pasta
- Roasted Asparagus with Cheesy Breadcrumbs
- Asparagus and Egg Tart with Goat Cheese
- Asparagus and Goat Cheese Stuffed Chicken
Ingredients
For the aioli:
- 1 head garlic
- 2 teaspoons olive oil
- 3/4 cup mayonnaise
- 2 Tablespoons fresh lemon juice
For the asparagus:
- 1 pound asparagus, cleaned and bottom ends trimmed
- 3 large egg whites
- 1 1/2 Tablespoons mayonnaise
- 1 1/2 cups Panko breadcrumbs, lightly crushed
- 2 Tablespoons chopped flat-leaf parsley
- 1/2 cup grated Parmesan cheese
- Cooking spray
Instructions
Make the aioli:
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened.
- Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve.
Make the asparagus:
- Reduce the oven to 375ºF. Line a baking sheet with parchment paper. (See Kelly's Note.)
- In a shallow baking dish, whisk together the egg whites with the mayonnaise. (The mayo helps the eggs adhere to the asparagus.)
- In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.
- Dip each asparagus spear in the egg mixture until it’s thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy.
- Remove the asparagus fries from the oven and serve them immediately with the prepared roasted garlic aioli.
Kelly’s Notes
- To figure out where to cut the asparagus to remove the most fibrous part, hold the end of the asparagus with one hand and the middle with the other. Bend the asparagus spear until it breaks.
- For the crispiest asparagus, spritz them evenly with cooking spray and make sure the oven or air fryer is fully preheated.
- If you don’t have time to roast the garlic, you can substitute about 2 teaspoons of minced garlic sauteed in a little olive oil.
- To cook the asparagus fries in an air fryer, preheat the air fryer to 360°F, then grease the basket with cooking spray. Arrange the asparagus fries in the basket, spray with cooking spray, and air-fry until golden brown and crispy, 8 to 12 minutes.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My husband and I LOVED the baked asparagus fries with garlic aioli. What a delicious and different twist on asparagus! I thought it was a rather elegant way to serve beautiful asparagus. You can make the aioli in advance and prep the asparagus in advance to save yourself a little time at dinner. Thank you for the recipe!
I’m so thrilled to hear that you and your husband enjoy the recipe, Karren!
I have been using this recipe for 3-4 years. We have a big bed of asparagus and every spring we gorge on the stuff. No more limp steamed asparagus here. The only change I have made to the process is to use buttermilk, store bought or homemade, instead of mayo. The mayo was always kind of lumpy and weird looking. We are enjoying our first batch of the season tonight.
Love reading this, Tonia! I’m thrilled you’ve been enjoying the recipe all these years!
This is one of our all time favorite recipes of yours (another being the cheese-its crusted chicken tenderloins). If I am in a hurry, I make cheaters aioli. Mayonnaise, garlic-infused olive oil and lemon juice.
I’m so happy to read this, Nancy! I’m thrilled you’ve been enjoying the recipes :)
Hi;
I don’t eat a lot of garlic so do not keep garlic heads available. I do have the garlic that is prepared and in a jar. Is it possible to use this and if so about how much garlic?
Sure! I’d just make sure you sauté it for a bit ahead of time so that you aren’t just adding raw garlic to the aioli. I’d aim for about 2 teaspoons of sautéed minced garlic per 1 cup of mayo. Hope this helps!
I just read these recipes for the asparagus fries and the baked onion rings. Can you make these ahead and then bake when the guests arrive? If so how much beforehand? These sound perfect for Super Bowl! Cannot wait to make them. Thank you
That should work, Dori, as long as you don’t bread them more than a day in advance. Enjoy!
I made this last night. My asparagus was super thick so I trimmed it as well. We loved this dish. The asparagus was crunchy and really delicious. I will definitely make this again! Thanks so much for the recipe.
You are so welcome, Karren! I’m thrilled you enjoyed the recipe!
Yummy, can’t wait to try these
Enjoy!
Loved the crunch, and really enjoyed a different take on one of our fave veggies!
So glad you enjoyed the recipe!
These are my favorite things they serve at Burgerville in Oregon! Now we can make them at home. Wait until you try these!
mayonnaisayers – oh boy i love this and will be adding to my vocabulary starting today!
Ha! Thanks, Judy! I hope you enjoy the recipe :)
What does lightly spraying them with cooking spray right before they go into the oven do? Is it required? I don’t own any, want to stay away from the chemicals.
Thank you!
Hi Tara! The cooking spray moistens the breadcrumbs so that they crisp up but olive oil will work, too. :)