I do love asparagus season! We have been eating it almost every day. But the boy is not yet a fan, so I keep trying different ways of serving it and having him try it.  I will admit that I only half-heartedly push him into eating it; if he doesn’t then there’s more for the rest of us!

This one is a gluten-free approach to asparagus fries – using almond meal in the coating. Also garlic powder, parmesan and oregano.

Good just as is or with a dip.

Asparagus Fries

adapted from Buzzfeed.com

1 lb asparagus (locally grown)

1 cup almond meal

1/3 cup parmesan, finely grated

1 Tbsp garlic powder

1 Tbsp dried oregano

1 tsp Kosher salt

1 tsp freshly ground black pepper

2 eggs (from Farmer Kim)

Directions

Preheat oven to 425F. Line a baking sheet with parchment paper.

Snap off the tough end of the asparagus (about 1-2 inches from the thick end).

In a flat bowl, combine the almond meal, garlic powder, oregano, salt and pepper.

In a second flat bowl, whisk eggs.

Dip asparagus in eggs, coating evenly, then coat with the almond meal mixture. Place on the prepared baking sheet in a single layer. Bake 20 minutes, flipping the asparagus over half way.

Serve and enjoy!

Serves 3 – 4