Crunchy Asparagus Spears

Crunchy Asparagus Spears

Asparagus are so good for you, but let’s be honest—they’re hard to want to eat sometimes. These crunch asparagus spears create the opposite problem; they’re hard to stop eating. Pair some of asparagus with some barbecue chicken, and you’re set for a great, nutritious meal!

Recipe*:

Ingredients

• 1 (1 lb.) bunch thin to medium fresh asparagus spears
• 1 Box Cheddar Cheese Nut Thins ® from CDF Proud Sponsor Blue Diamond
• 1/4 cup grated Parmesan cheese
• 1 teaspoon powdered garlic
• 1/2 teaspoon salt
• 3/4 teaspoon McCormick Smokehouse Pepper
• 2 eggs
• 1 tablespoon spicy brown mustard
• 1/2 cup CDF Proud Sponsor Bob’s Red Mill gluten-free all-purpose flour

Directions

1. Preheat oven to 425°F and line a baking sheet with foil.
2. Place Cheddar Nut Thins ® in a medium bag; pound to make coarse crumbs.
3. Place in a shallow dish with Parmesan, garlic, salt and pepper.
4. Beat eggs and mustard together in another shallow dish.
5. Place Bob’s Red Mill gluten-free flour in a third shallow dish.
6. Trim tough ends from asparagus (~1 inch) and rinse
7. Roll asparagus in flour until well coated. It helps if the asparagus is slightly wet.
8. Dip each in egg, making sure all flour is covered
9. Cover with crumbs and press lightly to coat well
10. Place on lined baking sheet.
11. Spray asparagus lightly with oil. 
12. Cook 15 minutes for thinner and 20 minutes for thicker asparagus
13. Dust with additional Parmesan cheese, if desired.

*Recipe derived from Blue Diamond recipe collection.