Oven-Baked Asparagus Fries can be pan-fried, oven-fried, or air-fried!

Tender asparagus spears are crusted in a delicious crisp coating for the perfect side dish or appetizer! Serve with your favorite dips.

Breaded asparagus fries on a plate with aioli in a bowl

Why We Love This Recipe

Crispy asparagus fries are a great snack, appetizer, or side dish with lots of flavor!

I love when I can replace deep-fried snacks with a healthier option and in this recipe the coating is crispy crunchy from the oven!

This recipe is easy to make and can be prepared ahead of time.


Asparagus fresh, crunchy asparagus are the perfect vegetable for this recipe. Make sure to snap off the woody part of the stem for the best flavor.

Egg Mixture dipping the asparagus in a simple mixture of egg and milk is essential to keep the crispy breading in place while baking!

Breading this mixture is made of panko breadcrumbs and a handful of seasonings. You can use regular breadcrumbs for this recipe, however, Panko breadcrumbs tend to come out crispier.

asparagus fries being breaded on a baking sheet

How To Make Asparagus Fries

This simple recipe is ready in under 30 mins. Just prep, coat, and bake!

Prepare Asparagus:

  • Use spears that are uniform in size and length so they bake evenly and don’t forget to snap or cut off the woody stems.
  • Wash and pat them dry.

Breaded asparagus fries on baking sheet

Make Asparagus Fries:

  1. Toss asparagus in flour and then in an egg and milk mixture (per recipe below).
  2. Pulse bread crumbs, parmesan cheese, seasonings and olive oil in a food processor until mixed. Divide into two parts.
  3. Roll asparagus in breaded mixture and place onto a baking sheet.

Bake until crispy then serve with an aioli dip mixed with some fresh lemon juice!

Breaded asparagus fries being dipped into aioli in a bowl

Tips for Breading

  • Opt for thicker stalks of asparagus if possible. This will help the coating get crispy without overcooking the spears.
  • Use only fresh asparagus, the texture of frozen is too soft for this recipe.
  • A bit of oil added to the breadcrumbs helps them crisp better.
  • Work with only half of the breadcrumb mixture at a time. If it gets too wet from the egg mixture it doesn’t adhere as well.
  • For less mess, use one hand for dipping the asparagus into the egg and keep one hand dry to handle the breadcrumbs.

Favorite Dippers

To make homemade lemon aioli whisk together some mayonnaise, a clove of minced garlic, a tablespoon of olive oil and add in some lemon juice (to taste) for a zesty twist!

These go well with any kind of creamy dressing or dip from ranch dressing to spicy dill dip!

Can’t get enough of these crispy asparagus fries?  Be sure to leave a rating and a comment below!

close up image of the tips of breaded asparagus
5 from 23 votes↑ Click stars to rate now!
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Oven Baked Asparagus Fries

Crispy oven baked asparagus fries, coated in a mixture of Parmesan and bread crumbs!
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
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  • 1 bunch asparagus (about 16 spears)
  • 1 eggs
  • 1 tablespoon milk
  • 1 tablespoon flour
  • 1 cup panko bread crumbs
  • cup parmesan cheese
  • ½ tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray


  • Preheat oven to 400°F.
  • Combine Panko Bread Crumbs, parmesan cheese, seasonings, and olive oil in a food processor. Divide the crumb mixture into two, working with only half of the mixture at a time. If the mixture gets too wet, it will not stick.
  • Wash asparagus and snap off the bottom. Pat dry and toss with flour in a zippered bag.
  • Beat egg and milk together and add to the zippered bag then roll in the breadcrumb mixture. Gently press the breadcrumbs onto the asparagus and place on a parchment lined pan.
  • Spray each spear with a little bit of cooking spray. Bake 16-18 minutes or until crust is crispy.
  • Serve with lemon aioli (see notes for recipe).


To Make Lemon Aoili:
Combine ½ cup mayonnaise, 1 clove garlic (minced), 1 tablespoon olive oil and lemon juice, and ¼ teaspoon salt. 
5 from 23 votes

Nutrition Information

Serving: 1g | Calories: 134 | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 325mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

Asparagus inspired by my Baked Onion Ring recipe and Aioli inspired from Canadian Living

More Veggie Appetizer Recipes

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Made this recipe tonight and all the family loved it. My 13 year old boy repeated twice will do it many times. The aioli dressing is great.

  2. I love asparagus & this sounds so yummy!! Just wanted to make sure I was reading the instructions correctly. After placing spears in zippered bag with flour do I add the milk & egg mixture to the same bag? I was thinking it would be separate? Thank you!!

    1. Hi Hana! After the asparagus has been coated in flour, toss the egg/milk mixture into the same bag to coat them again. This step just saves you from doing extra dishes :)

  3. I’ve tried different asparagus recipes and this one is for sure, one of the best. Highly recommend that you try it.5 stars