Asparagus season is drawing to an end, but before saying, “See you next year” I wanted to make a last recipe for this spring with these green spears. This simple recipe is something versatile since you can serve it on its own as an appetiser or you can serve it as a side dish or on a nice salad, maybe with some cheese or salmon. I wasn’t too sure about the how much to heat the oven so here, I found a recipe for oven roasted asparagus that worked perfectly. For the breading, along with the flour and egg I made a mix of dry roasted ground asparagus and polenta flour, which gave an extra crisp to the texture.
Crispy Almond Crusted Asparagus
Recipe for 3-4
Prep time: 15 min
Cook time: 20-25 min
320-340 g asparagus washed woody part removed.
50 g ground almonds
1 large egg beaten
3 generous tbsp. fine grain polenta
2 tbsp. flour
Salt and pepper
Pre-heat oven at 220°C.
In a non-stick pan place the ground almonds and dry toast them on a medium fire, stir regularly. Once the almonds will have browned, place them in a dish and set them aside to cool.
Take three shallow dishes and in the first place the flour, in the second place the egg and in the last combine the polenta with the ground almonds and some salt and pepper.
Take an asparagus, dust it with the flour, and then dip it in the egg, making sure there are no dry spots left. Finally evenly coat it with the polenta and almond mix and place the asparagus on a baking tray lined with oven paper. Repeat the process up to the last asparagus.
Bake for 12-15 minutes, depending on the thickness of the asparagus. Serve as a side dish, as an appetizer, on a salad….