• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Servings: 2

Ingredients:

• 10 medium organic asparagus spears
• 1 tbsp. of organic roasted red pepper, chopped
• ¼ cup of almond flour
• ½ tsp. of garlic powder
• ½ tsp. of smoked paprika
• 2 tbsp. of chopped parsley
• ½ cup of parmesan cheese, grated and full-fat
• 2 Organic eggs, beaten
• 3 tbsp. of mayonnaise, full-fat

Kitchen Equipment:

• oven
• food processor
• baking sheet

Directions:

1. Set the kitchen appliance to 425 degrees and heat up.
2. Meanwhile, place cheese in a food processor, add garlic and parsley and pulse for 1 minute until fine mixture comes together.
3. Add almond flour, pulse for 30 seconds until just mixed, then tip the mixture into a bowl and season with paprika.
4. Break eggs into a shallow dish and whisk until beaten.
5. Working on one asparagus spear at a time, first dip into the egg mixture, then coat with the parmesan mixture and place it on a baking sheet.
6. Dip and coat more asparagus in the same manner, then arrange them on a baking sheet, 1-inch apart, and bake in the oven for 10 minutes or until asparagus is tender and nicely golden brown.
7. Meanwhile, place mayonnaise in a bowl, add red pepper and whisk until combined and chill the dip into the refrigerator until required.
8. Serve asparagus with prepared dip.

Nutrition: Calories: 453 Fat: 33.4g Protein: 19.1g