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
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Preheat oven to 375°F.
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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.
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Dredge cut asparagus spears in flour and shake off excess (not much flour will stick to the waxy spears, but that’s okay).
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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.
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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
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browned. Season with salt and pepper.