About
These crispy asparagus spears are coated in a ground almond and Parmesan crumb then oven baked until crisp and golden.
These make a great snack between meals or side to grilled meats.
Ingredients
- 16 small – spear – 5" long or less asparagus
- 2 tablespoon, grated parmesan cheese
- 1 medium raw egg
- ½ tablespoon olive oil
- 1 ½ ounce food cupboard home baking almonds ground by sainsbury's
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt, sea salt
Instructions
- Preheat the oven to 400 degrees F and lightly grease a shallow oven tray with the olive oil.
- Cut the tough ends from the asparagus and discard. Add the ground almonds, Parmesan, salt and pepper to a small mixing bowl and stir well to combine.
- Beat the egg in a separate bowl.
- Dip each asparagus stalk in the egg so that they are about 3/4 coated, then dredge in the almond and Parmesan mixture, encasing them in a crumb.
- Transfer to the oven to bake for 10-12 minutes until the asparagus is tender and the crumb is golden.
Nutrition Facts
- Servings: 4
- Calories: 121.9kcal/510.0kJ (per serving)
- Fat: 9.8g (per serving)
- Carbs: 3.6g (per serving)
- Protein: 6.4g (per serving)
