Description
Delightful crispy asparagus coated in a zesty blend of garlic and chili flakes, perfect as a snack or side dish.
Ingredients
Scale
- 1 lb fresh asparagus, trimmed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/3 cup grated Asiago cheese
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil for baking
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- Pinch of salt
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly coat it with cooking spray or olive oil.
- Prepare your dredging bowls: In the first shallow bowl, add the all-purpose flour. In the second bowl, whisk together the two eggs and milk until well combined. In the third bowl, combine the panko breadcrumbs, grated Asiago cheese, garlic powder, chili flakes, smoked paprika, salt, and black pepper.
- Take each asparagus spear and dredge it in flour, then dip it in the egg mixture, and roll it in the breadcrumb mixture. Arrange them on the baking sheet.
- Lightly spray the coated asparagus with cooking spray and bake for 15 to 18 minutes, turning halfway through until golden and crispy.
- In a small bowl, mix mayonnaise, sriracha sauce, lemon juice, minced garlic, and a pinch of salt until smooth.
- Transfer the asparagus fries to a serving plate and serve the sriracha mayo on the side for dipping.
Notes
For extra crispiness, consider using an air fryer at 400°F for 10-12 minutes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg