Chef Sarah's Fried Asparagus Recipe

Now I'm as big a fan of fried, crunchy appetizers and snacks as the next person but... it's not the healthiest way to live and wreaks havoc on your digestion system. One of my restaurants is Nick's in Laguna and they have these amazing asparagus fries! I wanted to create a healthier version that I can enjoy as well as my plant-based friends. -Chef Sarah G.
Vegan "Parmesan" Asparagus Fries
Keto/Plant-Based/GF/DF
Serves: 4 ppl

Vegan "Parmesan" Asparagus Fries
Ingredients:

• 1 cup almond flour
• 1/2 cup nutritional yeast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp Italian seasoning
• 1/2 tsp paprika

• 2 Tbsp arrowroot powder
• 2 Tbsp Olive or Avocado Oil
• 4 oz. "Just Egg" Vegan Liquid Eggs
• 1 lb fresh asparagus
• Grapeseed or Avocado spray oil

Instructions

• Preheat oven to 425 degrees F.
• Prepare your workspace by putting the arrowroot powder, egg mixture, and almond mixture in three separate large shallow bowls.
• The first bowl, add the two Tbsp arrowroot powder.
• The second bowl, whisk together the Just Eggs and Olive oil. This will become thicker with the oil and act as a glue.
• In the 3rd bowl, combine with a wisk Almond flour, nutritional yeast, Italian seasoning, salt, paprika, and pepper in a shallow bowl. This is your almond flour "Parmesan" mixture.
• Trim the tough bottoms off of your asparagus.(for shorter fries, cut stalks in half) Roll each stalk in arrowroot powder, then dip and coat in the Just Egg mixture, and coat with seasoned almond flour mixture .
• Place on a grapeseed oil sprayed, parchment paper lined baking sheet and bake for 12 to 15 minutes, turning halfway through and until asparagus are just tender. Yes, Baked not Fried!!!!!
• Enjoy with your favorite Keto ketchup or Vegan Ranch Dip!