Baked Asparagus Spears

Method

1. Preheat oven to 190°C.
2. Place the almonds and panko breadcrumbs in a food processor and pulse until the almonds are finely ground. Add mixture to a shallow dish.
3. Dredge the asparagus spears in the flour (shaking off any excess flour), then dip into the egg wash, before finally coating each spear in the panko/almond mixture.
4. Season the crumbed spears with salt and pepper, then place them onto a lined baking tray. Spray the spears with a light coat of cooking spray.
5. Bake the spears in the oven for 15-20 mins or until the outside is crisp and lightly brown.
6. Serve the baked asparagus spears with garlic aioli, or a dipping sauce of your choice.