CBA – “Low Self Esteem Support Group will meet Thursday at 7 PM.  Please use the back door.”

Is there any veggie that can’t be made into a french fry like item, she asked?  As long as it can be cut into strips, we’ll give it a shot!


bunch of asparagus, tough bottoms snapped off

1 cup crushed almonds

1/3 cup parmesan

2 t garlic powder

2 T dried oregano

1 t salt

1 t pepper

2 eggs


Preheat the oven to 425 degrees.  Cover a baking pan with parchment paper.

Cut or snap off the tough bottoms of the asparagus spears.  You already knew that from the list of ingredients.  Set them aside.  Not the tough bottoms, the good part.

In a large bowl or baking dish, mix together everything else except the asparagus and the eggs.  Whisk up the eggs in a second container.  These containers should be long enough to hold the asparagus that will need dipping.  But you knew that.

Dip the asparagus, first in the eggs and then in the almond/cheese mixture.  Use one hand for wet and other hand for dry so you don’t end up breading your hands.

asp 1Place the dipped spears on the parchment lined baking sheet and bake for 20 minutes, flipping half way.  That would be at 10 minutes.  I was always good at math.

The original recipe I found suggested that a person crush the almonds, either in a food processor or simply by chopping them with a knife.  As I still have all my fingers it’s evident I chose the blender option.  Actually, I used my Ninja.

asp baked

I try to be honest so I can save people from making recipes that I consider duds.  This is not one of those recipes.  These asparagus fries are terrific!  I will warn you though that the garlic is a bit pronounced in this recipe, probably because my garlic powder has not reached its expiration date like the rest of the spices in my cupboard.

These would make a great side dish with just about any meat.  These are even great cold. Aren’t we glad that asparagus season is upon us!

Loveya – The Grandma

Grandma Pat Cooks Veggies

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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