Asparagus Fries with Caper Aioli

Asparagus Fries are every bit as addicting as they sound. Coated in a light batter, fried to perfection and dipped in a creamy caper aioli. 

One of my favorite things about spring, besides the sunshine, blossoming flowers and birds chirping is the arrival of one of my favorite veggies: asparagus. 

And while I will eat asparagus just about any way it is prepared, these Asparagus Fries are by far one of my favorite ways to enjoy them if I am looking for a little indulgence. The batter is light and crispy. The asparagus perfectly tender. And the caper aioli? That just sends it to a whole new level. 

Let’s talk about what you’ll need to make it. 

Asparagus Fries Ingredients: 

• ASPARAGUS: When you’re picking out your fresh asparagus make sure that you find spears that are crisp and not limp. They are going to give you the best texture for fries. 
• ALL-PURPOSE FLOUR/EGG/ICE WATER/SALT: This will make the tempura batter. Ice water is important because it helps to create a light, crisp batter by helping prevent gluten from forming. 
• MAYONNAISE: Rather than making aioli from scratch, we’re going to use mayonnaise as the base for the aioli in this recipe. 
• GARLIC: A small garlic clove will add just enough garlic flavor to the dip. 
• LEMON JUICE: Adds brightness and acidity to the dip. 
• CAPERS: There are two kinds of capers that you are likely to see at the grocery store: non-pareil and capote. Capote are larger and I tend to use non-pareil in most recipes. 

Step by Step Photos and Instructions: 

• STEP #1: Make the aioli first to give it a chance to all of the flavors to meld. 
• STEP #2: Heat 1/4 inch of oil in a skillet over medium heat until 350 degrees F. Make your batter immediately before you’re ready to cook the fries. Whisk together the flour, egg, ice water and a pinch of salt. 
• STEP #3: Hold the end of the asparagus with your thumb and forefinger and bend until it breaks. Dip the asparagus into the wet batter and let the excess drip off. 
• STEP #4: Fry the asparagus fries, in batches if necessary to not over crowd the pan. Transfer to a paper towel lined plate. Sprinkle with salt and serve with caper aioli. 

Storage and Leftovers: 

Like any fried food, I recommend eating the asparagus fries right after they are made. The caper aioli, however, can be made in advance. Simply keep it covered and in the refrigerator. 

Looking for more Asparagus recipes? Check these out! 

This Baked Asparagus is springtime veggie perfection. Topped with crispy bread crumbs and parmesan cheese and a must for your Easter table!

The best way to celebrate asparagus season! This easy bacon wrapped asparagus is made in the oven and ready in a flash. A perfect summer side dish.

Classic Risotto with asparagus, mushrooms and shallots. It’s a hearty meal, loaded with spring flavor. 

Note: Originally published in 2017. Updated in 2026 with new photos, step by step photos and nutrition information.