Parmesan & Almond Baked Asparagus Fries

These Parmesan and Almond Baked Asparagus Fries are a low carb, delicious way to spruce up your side dish tonight. Ready in under 30 minutes, including a creamy chive yogurt dip. What’s not to love?

The fun things about exploring a new ingredient every other week is that I can really figure out funky, out of the ordinary ways of using foods. And one of my favorite discoveries was that of using almonds as a breading in the form of these crispy Almond Tofu Nuggets. You basically just grind almonds into a coarse crumb using a food processor, then mix them with some spices (like smoked paprika, salt, and pepper!) Then you’ll just use them in place of bread crumbs when breading things for a low carb yet way delicious alternative. Today we’re using this tasty combo to bread asparagus, creating crunchy on the outside, tender on the inside, too-good-to-stop-eating Asparagus Fries!

Parmesan & Almond Baked Asparagus Fries

These Parmesan and Almond Baked Asparagus Fries are a low carb, way delicious way to spruce up your side dish tonight.

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Course: Side Dishes, Snacks

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: 4th of July, Game Day, Halloween

Time: 30 minutes or less

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4 people

Calories: 422kcal

Author: Sarah Bond

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INGREDIENTS

Fries

• 1 cup almonds 143 g
• ½ cup grated parmesan cheese 50 g
• ½ tsp salt
• ½ tsp paprika
• ¼ tsp ground black pepper
• ½ cup all-purpose flour 64 g, can sub all-purpose gluten-free flour
• 2 eggs whisked
• 1 lb asparagus 450 g

Yogurt Dip

• ¼ cup plain Greek yogurt 60 g
• ¼ cup cream cheese 60 g
• 1 clove garlic minced
• 1 Tbsp chopped chives
• ½ tsp lemon juice 5 mL
• Pinch of salt

INSTRUCTIONS

• Preheat oven to 425 degrees F.
• In a food processor, pulse almonds until they become coarse crumbs. Mix in the grated parmesan, salt, paprika, and pepper.
• Prepare your workspace by putting the flour, eggs, and almond mixture in three separate large shallow dishes.
• Trim the tough bottoms off of your asparagus. Roll each in flour, then dip and coat in the eggs, and coat with almond crumbs.
• Place on a parchment paper lined baking sheet and bake for 10 to 12 minutes, or until asparagus are tender when pierced with a fork.
• While asparagus cook, combine all yogurt dip ingredients.

NUTRITION

Serving: 1servings - Calories: 422kcal - Carbohydrates: 27g - Protein: 27g - Fat: 24g - Saturated Fat: 8g - Cholesterol: 113mg - Sodium: 530mg - Potassium: 622mg - Fiber: 6g - Sugar: 7.5g - Vitamin A: 29% - Vitamin C: 13% - Calcium: 35% - Iron: 26%

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