Asparagus Fries with Caper Sauce

  in Appetizers, Gluten-Free, Recipes, Vegetarian

1 bunch asparagus, trimmed
1 egg
2 heaping tablespoons nutritional yeast
2 heaping tablespoons almond flour
salt and pepper
dipping sauce:
1/4 cup mayonnaise
1 teaspoon capers
2 teaspoons lemon juice

  1. Heat oven to 425°F. Wash and dry the asparagus spears. Beat the egg in a small bowl and pour into a pie plate or pan big enough to hold the asparagus. Drop in the asparagus and coat the spears with the egg using your hand.
  2. Blend the nutritional yeast, almond flour, and a generous sprinkling of salt in another pan or pie plate.
  3. Dredge the spears in the almond flour mix until well coated. Place on a rimmed baking sheet. Keep them separated so they brown up better. Spray lightly with cooking spray. Give them a sprinkle of fresh cracked pepper.
  4. Bake for 12 – 15 minutes or until golden brown. Enjoy immediately with dipping sauce.
  5. To make sauce: chop the capers finely and mix with the mayo and lemon juice.