Baked Asparagus Fries with Roasted Garlic Aioli Recipe

Baked Asparagus Fries with Roasted Garlic Aioli Recipe :-The eighth wonder of the world should be baked asparagus fries. How can “fries” without deep-frying be tasty? Add some quick-fix roasted garlic aioli and I’ll eat a pound of asparagus before cleaning it.

Baked Asparagus Fries with Roasted Garlic Aioli Recipe

Ingredients You’ll Need:

1 . Garlic: 

  • Garlic with a papery white or purplish husk and no green sprouts should be firm and weighty for its size.


2 . Olive oil: 

  • Extra virgin olive oil that has been cold-pressed will provide the aioli with the most flavorful flavor.


3 . Mayonnaise: 

  • Mayonnaise of high grade and full fat should be used.


For the asparagus fries:

1 . Asparagus

  • Select asparagus spears that are narrow, as they are more tender and have less fibrous material than those that are thicker.


2 . Egg whites

  • To assist the breadcrumbs in adhering to the stalks of asparagus, the egg whites are used to create a coating that is both light and crispy. The egg yolks should be saved so that they can be used to glaze baked foods like handmade soft pretzels.


3 . Mayonnaise

  • Adding a small amount of mayonnaise to the egg whites results in a mixture that is sufficiently thick to adhere to the stems of the asparagus.


4 . Panko breadcrumbs

  • Adding a small amount of mayonnaise to the egg whites results in a mixture that is sufficiently thick to adhere to the stems of the asparagus.


5 . Parsley

  • Adding this herb to the breadcrumb mixture gives it a more vibrant flavor. It is recommended that you go for the flat-leaf kind, which is also known as Italian parsley, because it has a more robust flavor than its curly sibling, which is more commonly used for garnishes.


6 . Parmesan cheese

  • Grated parmesan cheese seasons the breadcrumb coating with a salty, umami flavor.


7 . Cooking spray

  • In order to achieve the most “fried” texture possible, you can achieve this by using a can of cooking spray to lightly and uniformly cover the asparagus.




  • Preheat the oven to 400 degrees Fahrenheit.
  • One-third of the top of the head of garlic should be sliced off. To prepare the bottom portion, place it on a piece of foil, sprinkle it with olive oil, and
  • season it with salt and pepper. After placing the top portion back on the head of garlic, crumple the foil to make a pouch that is waterproof and airtight.
  • Garlic should be roasted for thirty minutes, or until it has become more tender.
  • When the garlic has finished roasting, take it out of the oven and squeeze the cloves into a bowl of medium size. Using a fork, mash the mayonnaise and lemon juice together until they are completely incorporated. Depending on your preference, season the aioli with salt and pepper.
  • Wrap the dish in plastic wrap and place it in the refrigerator until you are ready to serve it.



  • Turn the oven down to 375 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside. (Please refer to Kelly’s Note.)
  • You should combine the egg whites and the mayonnaise in a baking dish that is shallow and mix them together. It is the mayonnaise that assists the eggs in adhering to the asparagus.
  • Panko breadcrumbs, minced parsley, and Parmesan cheese should be mixed together in a separate baking dish that is shallow.
  • Take each spear of asparagus and dunk it in the egg mixture until it is completely covered. After that, dredge it in the breadcrumbs and press it down to ensure that it is firmly attached to the asparagus. After the baking sheet has been prepared, transfer the asparagus to it.
  • The remaining asparagus should be breaded in the same manner as the first batch, with approximately one inch of space between each spear on the baking sheet.
  • After lightly spraying the asparagus with cooking spray, bake it for fifteen to twenty minutes, or until it reaches a golden brown color and a crisp texture.
  • Take the asparagus fries out of the oven and serve them right away with the roasted garlic aioli that you have prepared.


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