Categories: sides

Ingredients

• 1/2 cup sliced almonds
• 1 cup panko breadcrumbs
• 1 lb asparagus, ends trimmed and cut in half
• 3/4 cup all purpose flour
• 2 eggs, lightly beaten
• salt and pepper to taste
• cooking spray

Directions

1. Preheat oven to 375°F.

2. Place almonds and panko in a food processor and pulse until the almonds are finely ground and well mixed. Pour mixture into a shallow dish.

3. Dredge cut asparagus spears in flour and shake off excess (not much flour will stick to the waxy spears, but that’s okay).

4. Dip each spear into the egg wash followed by the panko mixture. Cover each spear in the panko mixture until fully coated. Season with salt and pepper.

5. Place coated spears onto a parchment lined baking sheet and spray with a light coating of cooking spray. Bake for 15 to 20 minutes or until crisp and lightly

6. browned. Season with salt and pepper.

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