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.
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)
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