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.
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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.
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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.
