Baked Asparagus Fries with Aioli

Baked Asparagus with Fries Aioli

  • Servings: 3-4
  • Difficulty: Easy
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Prep: 40 mins |  Cooking: 15-20 mins | Oven: 190 °C / 375 °F

A healthy option to fries, with a crunch to keep you munching!


Acknowledgment: Kudos to Just a Taste for the asparagus and to Bon Appétit for the aioli. Bon Appétit’s aioli is more gourmet, healthy and authentic – a little extra time, but worth it! However, I did making changes to the aioli, by reducing the amount on stock and vegetable oil. I always use less and based on taste add more. Try the quantities below first and let your taste decide.



  • 1 bunch of asparagus
  • 1-2 egg whites
  • 1 tablespoon of mayonnaise
  • 1-2 cups of panko breadcrumbs, lightly crushed
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup shredded parmesan cheese


  • 2 tablespoons cup beef or chicken stock or low-sodium chicken broth (I just use 1/3 to 1/2 of a stock cube)
  • 1 large egg yolk
  • 1-2 teaspoon Dijon mustard
  • 1-2 tablespoons cup vegetable oil
  • 2 teaspoons fresh lemon juice
  • 1 small garlic clove, finely grated
  • Kosher salt and freshly ground black pepper



  1. Line a baking sheet with parchment paper.
  2. In a shallow baking dish, whisk together the egg whites with the mayonnaise. (The mayo helps the eggs adhere to the asparagus.)
  3. In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.
  4. Dip each asparagus spear in the egg mixture until it’s thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy.


  1. Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
  2. Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.


  • Bon Appétit says, “*Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems”.