Baked Asparagus Fries with Roasted Garlic Aioli

from 4 votes

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!)

A top-down view of Baked Asparagus Fries on a white serving platter next to a small bowl containing roasted garlic aioli

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.

A head of roasted garlic atop aluminum foil

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.

A top-down view of three bowls containing asparagus spears, an egg wash and breadcrumbs

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.

Oven roasted asparagus fries atop a parchment paper-lined baking sheet

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.

Air fryer asparagus in an air fryer basket

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.

A hand dipping roasted asparagus fries into garlic aioli

In need of more asparagus inspiration? Don’t miss additional recipes for:

A close-up view of air fryer asparagus fries next to a small bowl containing roasted garlic aioli
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Baked Asparagus Fries with Roasted Garlic Aioli

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!)
Author: Kelly Senyei
5 from 4 votes
A top-down view of Baked Asparagus Fries on a white serving platter next to a small bowl containing roasted garlic aioli
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings 6 servings


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.

Kelly's Note:

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 204kcal, Carbohydrates: 18g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 505mg, Potassium: 239mg, Fiber: 2g, Sugar: 4g, Vitamin A: 771IU, Vitamin C: 8mg, Calcium: 150mg, Iron: 3mg


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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.

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  1. 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.

  2. 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?

    1. 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!

  3. 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

  4. 5 stars
    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.

  5. 5 stars
    These are my favorite things they serve at Burgerville in Oregon! Now we can make them at home. Wait until you try these!

      1. 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!

      2. Hi Tara! The cooking spray moistens the breadcrumbs so that they crisp up but olive oil will work, too. :)

  6. Asparagus may not be the everyday food for us, but the photography is sooooo good that I have to rush to my neighbourhood market now!!

  7. Made these tonight and they were fabulous! Came out perfectly! The dipping sauce was fantastic! These belong on a menu somewhere! Thank you!

    1. Hi Cara! Depending on your taste preferences, you may want to cook the minced garlic first. You can add as much as you like.

  8. Love these! My sister made them for Easter this year and I made them for an appetizer for my book club last night. I had to share the recipe with everyone in the club today, they loved them. I toasted my panko in a bit of butter before coating the asparagus. It sures that the asparagus does not over cook while trying to get them brown enough! Delish! Thanks for the recipe. I also think this would be good done with zucchini later in the summer!

    1. Hi Jackie – There is Parmesan in the breading mixture, however you need the breadcrumbs to make the coating since the cheese won’t stick all by itself.

  9. I would make this but with zucchini fries instead of asparagus since I can’t stand asparagus. still would have less calories and carbohydrates than French fries.

  10. I saw these on your site a few months ago and have been wanting to try them. I finally made them for my family the other night and they went crazy for them! Unbelievably delicious! My daughter doesn’t like asparagus and she gobbled down half the pan! Thanks for the great recipe!

  11. I keep trying to convince my fiancé that asparagus is good. I bet these could do the trick! I know he loves panko and garlic.

  12. My 15 year old wrinkled his brow when he first saw them, but he couldn’t stop eating them! Very tasty.. thanks

  13. I literally just had panko crusted baked asparagus for dinner! Except I just dipped it in plain old mayo – so I wish I saw your post and I could’ve whipped up an aioli! Oh well, that means asparagus for dinner again tomorrow night :)

  14. I looooooove that we’re coming up on asparagus season. And I want to eat THIS!!

  15. Love asparagus and these baked asparagus fries with the garlic aioli look so addicting! I’m about to run to the store for the second time today just so I can make this!

  16. I love garlic aioli!! I bet I could eat the whole tray of these asparagus fries!!

  17. They are green, and look soo yummy. My kind of dish, and totally appropriate to make tonight for my family for St. Pattys Day!

    1. Sure thing, Launa! I’ve never tried this recipe with yogurt, but the other flavors would work well with a plain yogurt variety. Enjoy!

  18. Kelly, these little guys look great! And I couldn’t agree more. It’s definitely the time if year for vegetable fries!

  19. LOVE! and guilt free. I’m with ya, I can house down a pound of asparagus all by myself too. This is a great crunchy twist.

  20. Somehow when you put the word fries after asparagus it seems soooo much more appealing! : )

  21. What a snappy and snazzy snack idea and I have all the ingredients. Score! Look forward to meeting you in Temecula.