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!)
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.
Garlic Aioli for Fries
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.
How to Get Breading to Stick to Asparagus
Ah, the age-old question! 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.
Asparagus Fries In an Air Fryer
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.
How to Get Crispy Asparagus
The key to ensuring the asparagus fries are crispy and not wilted is to cook them at the high heat, and cook them quickly. It’s also important to give them a good spritz with cooking spray to moisten the Panko coating and ensure it delivers big on the crunch front.
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
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
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.
- To cook the asparagus fries in an air fryer: Preheat the air fryer to 360°F, then grease the basket with cooking spray. Arrange a portion of the asparagus fries in the basket and spray them with cooking spray. 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.
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 :)
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
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.
Hi Tara! The cooking spray moistens the breadcrumbs so that they crisp up but olive oil will work, too. :)
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