½cupall-purpose flour64 g, can sub all-purpose gluten-free flour
¼cupplain Greek yogurt60 g
¼cupcream cheese60 g
½tsplemon juice5 mL
Pinch of salt
Prep: Preheat oven to 425°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.
Coat: Trim the tough bottoms off of your asparagus. Roll each in flour, then dip and coat in the eggs, and coat with almond crumbs.
Bake: 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.