Asparagus Fries With Smoky Chipotle Mayonnaise Dipping Sauce

READY IN: 35mins
Recipe by Pennee Parker

Crispy asparagus served in a champagne flute with the dipping sauce on the bottom. Elegant appetizer or terrific part of a tapas menu.

Top Review by Llovestocook

This recipe looks really good, I haven't tasted it yet, but made it today to take to some friends house for and appetizer. I did everything the recipe said, but when I cooked them a lot of the panko bread crumbs fell off in the oil. I even put the asparagus in the fridge for 10 min. before cooking them to try and make the mayo seem more solid, but that didn't seem to really do much. I was disappointed that the bread crumbs didn't stay on. Let you know later how it tasted.

Ingredients Nutrition


  1. Blanch asparagus in boiling water about 2 minutes.
  2. Immediately drain and put asparagus in ice water to stop cooking.
  3. This will help keep a slight crunch to the asparagus and keep it bright.
  4. Dry asparagus thoroughly with paper towels.
  5. Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
  6. You can refrigerate at this point if needed.
  7. Mix mayonnaise and chipotle together with a whisk or in blender.
  8. Use 1-2 depending on how spicy you like it.
  9. Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
  10. Turn to brown on all sides.
  11. Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.

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