Air Fryer Asparagus Fries with this garlicky dipping sauce make a great appetizer, snack or side!
They are so tasty you won't even notice they are healthy or that you are getting a vegetables serving!
The Air Fryer is perfect for crisping up the breading but leaving the actual asparagus tender crisp!
My Air Fryer is a Pampered Chef so you may need to monitor your 'fries' and adjust for differences in your machine.
No Air Fryer? I have included oven instructions as well!
How to Prepare Asparagus for Air Frying or Oven Roasting
Clean your asparagus by rinsing it well under running water. Don't skimp on this step because asparagus is grown in very sand soil and grit can get caught in the stems and tips quite easily.
Trimming Asparagus
Asparagus is famous for the bottom of the stalks being tough and woody. To ensure tender stalks only with no woody ends, simply hold the tip end of the stalk just below the tip with one hand and the cut, thicker end in your other hand. Bend the stalk gently and it will naturally snap where where the tender stem stops. Discard the tough bottoms.
Wine Pairing for Air Fryer Asparagus
You are most likely serving these battered Air Fried Asparagus spears as an appetizer so I am going to suggest the classic asparagus/wine pairing of a Sauvignon Blanc. A good Pinot Grigio can have some green or herbal notes.
Other Ways to Prepare Asparagus
- Oven Roasted Asparagus
- Asparagus with Olive Gremolata
- Spicy Asparagus Soup
- Lemon Ricotta Pasta with Asparagus and Hazelnuts
- Air Fryer Asparagus With Prosciutto
Air Fryer Asparagus Fries With Garlic Dipping Sauce
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Save Print Pin Facebook TextEquipment
- air fryer
- Olive oil mister
Ingredients
- 1 lb asparagus medium thickness
- ¼ cup flour
- 2 eggs
- ¾ cup panko
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
Garlic Dipping Sauce
- 1 recipe Garlic Dipping Sauce
Instructions
- Spray Air Fryer Baking racks with cooking oil. If you are going to bake in the oven spray oven baking racks or baking sheet with cooking oil. You can line the oven baking sheet with parchment as an alternative.
- Wash asparagus and bend the stalks gently until the woody end breaks off. (You may need to trim the stalks to ensure they fit on your air fryer rack.)
- Organize 3 bags large enough to close over the asparagus. You will work in batches of about 3 spears at a time.
- Add flour to one bag, whisk the eggs and add them to the next bag. Combine panko and parmesan and add to the third bag.
- Asparagus should be moist to help the flour adhere. Shake about 3 spears of asparagus first in the flour. Using tongs, transfer spears to the bag with the egg and move the bag to coat. Transfer with tongs to the bag with the bread crumb mixture. Remove when fully coated and transfer to air fryer or baking rack in a single layer.
- Repeat until all asparagus stems have been coated. Lay spears out on your prepared trays or baking racks in a single layer. Do not crowd them. You can refrigerate if desired at this point, lightly covered upto 24 hours.
- Air FryerPreheat Air Fryer if necessary to 400°. Bake asparagus trays 8-10 minutes, switching trays from top to bottom and turning the asparagus spears so that all sides brown evenly. If one tray is less toasted than the other you may need to give it about 2 minutes in the top rack position to finish browning.
- Oven RoastingPreheat to 425 ° or use Air Fryer setting if you have one. Spears should be laid out in a single layer. Spritz with olive oil. Bake 10-12 minutes, flipping the spears at mid point. Add time if necessary. Finished 'fries' should be golden brown and crisp
- Transfer with tongs to a serving platter. Serve with Garlic Dipping Sauce on the side.
- These are best eaten as soon as they are prepared. If you do have leftovers, refrigerate, sealed and reheat in oven or air fryer within 24 hours.
Notes
Nutrition
You can prep these Air Fryer Fries ahead. This works best if you are planning to air fry or oven bake them on a rack. This is because the batter will 'cure' on all sides if the battered spears are sitting on a rack with air flow. If you batter them a few hours ahead and lay them out on parchment line baking sheet the bottom side may lose its batter coating.
I am not a fan of using the asparagus 'discards'. I have tried making soup with them but I no matter how long I simmered them or how often I strained them I could not get rid of enough of the fibrous pulp to make it palatable.
These are best eaten right away once they are cooked, while they are crisp. If you do have leftovers store them in the fridge, sealed, and reheat in the Air Fryer or Oven gently within 24 hours. Microwave is not recommended.
I have not tried this but asparagus does not freeze well in general so I would not recommend this.
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