Crispy Air Fryer Asparagus Fries are made using fresh asparagus, breaded with panko and parmesan coating to make a delicious snack or side dish that everyone will love. It is amazing with the creamy dipping sauce!
We have got hooked making dinners in air fryer. They are usually quick, easy and clean up is a breeze. Some of our favorites include – Air Fryer Tacos, Air Fried Rice, Teriyaki Chicken or Roasted Broccoli.
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Air Fried Asparagus Fries
This recipe has become one of family favorite side dish or snack with this spring vegetable. It is crispy when hot and tastes amazing with the spicy sriracha dipping sauce. Almost as addictive as french fries but much healthier since they are not fried and use no oil. Asparagus, in particular, make great fries. They have the perfect shape and size and they hold up well too.
The spears stays tender, but the coating is crisp, making them perfect for dipping. This recipe is easy and quick, only about 8 minutes in the air fryer.
We love fried foods around here (our favorite is this deep fried crispy cauliflower), But sometimes I am not in the mood for deep frying or just want to reach for a healthier option —> The air fryer comes to the rescue. I know this is a winner since my asparagus hating husband couldn’t stop eating these!
Why this recipe works?
We have used our tried and tested method of breading instead of the usual breading procedure. This method of mixing flour, egg and seasoning together is not only a shortcut but also an effective method for a crispy coating.
Some of our other popular recipes using the same method:
- Crispy Chicken Nuggets
- Breaded Mushrooms
- Air Fryer Tilapia
- Buffalo Cauliflower
- Air Fryer Crispy Shrimp
- Bang bang Cauliflower
How to select aspargus?
Look for fresh, bright and vibrant green stalks that are plump and firm, not limp. The tips should be tightly closed and the stalks should be smooth in texture. Both thick and thin variety will work for this recipe. Thicker ones will stay firmer for a longer period of time whereas thinner fries are best eaten hot.
How to trim asparagus?
The ends are tough and fibrous so, they are generally removed by either cutting or snapping it off. Discard the tough ends or use in soups.
I like to use the bend-snap method – Hold stalk in both hands and snap the woody part off with your hand and it will break off naturally. Another method, is to locate the junction where the light white or brown end starts to turn darker green and cut with a knife.
Thick or Thin?
You will usually find stalks as thin as pencils or fat and meaty. So, which is preferable for this recipe? Both works! Thicker ones will stay firmer and hold their shape better and make it perfect for dipping when compared to the thinner counterparts. Thinner ones are perfect when you are serving them right away and like a more tender cooked vegetable (Check out more detailed description on selecting thick or thin asparagus on cooksillustrated.com)
Pro Tip – One pound of using thick stalks or half a pound if suing thin variety makes one batch and will fit in a single layer in the air fryer.
Can I bake instead?
If you don’t own an air fryer yet, it can be easily baked in the oven. Place a wire rack on a cookie sheet and then place the panko breaded spears on top of wire rack in a single layer. Bake in pre heated 400 degree oven for about 20 minutes or deep brown.
What kind of dipping sauce work best?
These taste delicious with the quick sriracha-lemon dipping sauce or serve with any of the following sauces –
- Ranch dressing
- Buffalo Ranch
- Burger sauce – A combination of mayo, ketchup, sweet pickle relish, vinegar and sugar (we like this recipe from Browneyedbaker).
- Garlic mayo – A combination of mayo, lemon juice, finely grated garlic, salt and ground black pepper.
- Honey Dijon sauce
- Hollandaise – We love this recipe from downshiftology.com
- Bang Bang Sauce
- Creamy Cilantro Sauce
Can I double the recipe?
You can make as much or as little as you would like, depending on how many servings you need. Make sure that you cook in several batches in only a single layer.
- Asparagus – Half a pound (if using thin ones) or one pound (if using thick ones) will fit in a single layer.
- Seasonings – Salt, pepper, garlic powder and red pepper flakes.
- Eggs – For binding
- Flour – We used all purpose flour, but you can use whole wheat or gluten free flours as well.
- Parmesan: Using grated parmesan in the breading helps make the fries flavorful, crispy and nutty.
- Panko breadcrumbs -These are my favorite kind of bread crumbs, but you can use whatever bread crumbs you like or have on hand.
Air fryer used
We used Instant vortex 6 quart for this recipe. Half pound thin asparagus or one pound will fit perfectly in a single layer without overlapping.
Can I use frozen asparagus?
Fresh spears works best for air frying. Frozen ones will contain a lot of moisture after thawing and may cause the fries to be soggy.
Can I make it gluten free?
Sure can! Make sure to use gluten free all purpose flour and gluten free panko breadcrumbs.
Pro Tips for Success
Single layer – Cook them in a single layer without overlapping for an even brown crispy crust.
Thick or Thin – Thicker spears will hold firm for dipping even when cold and is perfect for making ahead and thinner ones are great if served right away.
Red pepper flakes is optional.
Can I skip grinding? You can simply stir panko breadcrumbs, parmesan cheese and red pepper flakes in a shallow dish and coat the spears with it. However, we found that the ground bread crumb mixture gave an even and uniform coating to the vegetable.
Switch up the seasonings – Feel free any of your favorite seasonings.
How to make?
Prep – Wash and pat dry the stalks well so they are completely dry. Cut off the tough ends or snap with fingers and discard.
Egg batter – Whisk together eggs, all purpose flour, salt, pepper and garlic powder until smooth.
Breadcrumb mixture – Pulse panko, parmesan cheese and red pepper flakes until coarsely ground in a food processor or simply stir together in a shallow dish.
Bread and Cook – Dip spears in the egg-flour mixture and then coat in the panko mixture. Place in single layer without overlapping in the basket and cook at 400 degrees for 7 to 8 minutes.
How to serve?
Few delicious pairings ideas:
- Lemon Chicken Pasta
- Air Fryer Burger
- Crispy Chicken Parmesan
- Spicy Pasta with Chicken
- Garlic bread Grilled Cheese Sandwich
- Penne with Vodka sauce
Can I make ahead?
We recommend using only thick stalks if you are making them ahead. They hold their shape better for dipping and stays crisp.
How to reheat in air fryer?
Because of the breading and the moisture content in the spears, these really are best served fresh. If you do manage to have leftovers, reheat them for 3-4 minutes at 400 degrees. They will keep for about 2 days in the refrigerator when stored in an airtight container.
Can I freeze fries?
Sure can! Place leftovers in a single layer on a tray, plate or baking sheet and freeze until frozen solid. Transfer to freezer safe zip lock bag and store up to 2 months. Re heat from frozen (do not thaw) in a pre heated 380 degree air fryer, until hot.
Pro Tip: Don’t overcrowd! Try to keep the spears in one layer so they get adequate circulation of hot air, and crisp on the outside.
Frequently asked questions
When purchasing, look for spears that are plump and firm with tightly closed tips. Their color should not be faded.
Locate the junction where the light white or brown end starts to turn darker green and cut with a knife.
There is 27 grams of carbohydrates in one serving.
More Air Fryer Snacks to try-
- Air Fryer Jalapeno Poppers
- Spicy Air Fryer Chicken Wings
- Garlic Parmesan Wings
- Air Fryer Zucchini Parmesan Crisps
- Cream Cheese Stuffed Mushrooms
- Air Fryer Nachos
- Lemon Pepper Wings
- 1 pound thick or 1/2 pound thin aspargus**
- 3 tablespoons all purpose flour
- 2 eggs, large
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground black pepper
- 3/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon red pepper flakes
- Any dipping sauce, to serve (our favorite recipe included)
- Wash and pat dry asparagus until thoroughly dried and trim the tough ends.
- Add all purpose flour, eggs, salt, garlic powder and black pepper into a broad dish and mix until well combined.
- Add panko breadcrumbs, parmesan and red pepper flakes into a food processor and pulse until coarsely ground. Transfer into another broad dish or plate. (This step gives a more uniform coating to the aspargus. However, simply stir all three ingredients together, if you wish to!).
- Dip each aspargus into the egg-flour batter, making sure that it is thoroughly coated and then gently toss to coat the parmesan-panko mixture and place into a plate.
- Pre heat air fryer to 400°F for 7 minutes. When hot, gently transfer asparagus into the basket in a single layer, without over lapping and spray a coating of non-stick cooking spray (this gives more beautiful golden crust, but you can skip for a totally oil-free recipe). Cook until deep golden in color for 6 to 8 minutes.
- Serve with your favorite dipping sauce.
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon lemon juice
1 tablespoon sugar
Mix everything together until smooth.
** Thick or Thin aspargus - One pound of thick variety or 1/2 pound of thin variety fits in a single layer in the air fryer basket.
Thick aspargus will hold their shape better and will stay firm even when cold wheres thin ones are great if serving immediately.
Grinding the panko-cheese mixture is optional.
Double the recipe - Make sure to cook in two batches if doubling the recipe.
Air fryer used - We used Instant vortex 6 quart for this recipe. Half pound thin asparagus or one pound will fit perfectly in a single layer without overlapping.
Single layer – Cook them in a single layer without overlapping for an even brown crispy crust.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 131mgSodium: 748mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 11g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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