This is a decadent way to cook your asparagus. Asparagus is one of the best sources of glutathione and is loaded with anti-inflammatory compounds. I love asparagus on the grill and sautéed with lots of garlic and coconut oil, but this crunchy version wins the prize. For those that are egg-free, this recipe is not for you. You can substitute the Parmesan cheese with grated goat cheese and brewer’s yeast. Either way, it is delicious. Bon Appétit!
Preheat oven to 425 F.
In a food processor, finely grind about 50 gluten free crackers of your choice
Add ¼ grated Parmesan cheese or dried goat cheese, plus 1 teaspoon garlic powder
Pulse to mix.
Place this in a flat plate
In a small bowl, whisk 2 eggs with 1 tablespoon mustard. Pour this unto another flat plate
On 3rd separate plate, add 1 cup almond flour
Rinse asparagus and trim the tough ends from the end.
Roll the asparagus into the flour, then the egg, then the cracker mixture.
Place on a baking sheet and bake for about 15 minutes, depending on the thickness of the asparagus.
Serve as an appetizer or with a meal. Enjoy!