I buy asparagus just about every week. It’s one of my main go-to vegetables, so I’m always trying to come up with new ideas for it. This week I decided to whiz up some sliced almonds for a crunchy coating and it came out very nicely!
1 bunch asparagus, trimmed
1 cup sliced almonds
1/8 teaspoon ground dry mustard
1/8 cup panko
salt and pepper to taste
1/8 cup skim milk
Lemon wedges (optional)
Preheat the oven to 400 degrees and spray a baking sheet with cooking spray. Place the almonds, dry mustard, panko, salt and pepper in the food process and process until very fine. Transfer it to a plate. Mix the egg and milk in a bowl long enough to fit the asparagus stalks. Dip the asparagus into the egg mixture, then into the almond mixture and place on the baking sheet. Spray the asparagus with cooking spray. Bake for 15 minutes, or until the asparagus is as tender as you like it and the coating is browning. If you like, serve with lemon wedges to squeeze over the asparagus.
It was easy and very tasty. I really liked the taste of the almonds with the asparagus.