Contributed by Dr. Tory Jackson

Although we can get asparagus almost year round these days, it’s still a sign of spring when we don’t have to pay a small fortune for it.
One of my favorite informal meals for guests is a grilled vegetable platter served with BBQ’d salmon – the platter includes asparagus, red peppers, zucchini, mushrooms and a whole clove of grilled garlic. I add some walnuts and olives when I plate everything. Black olive tapenade and basil pesto or garlic aioli dressing on the side….YUM!

CRUNCHY ASPARAGUS ‘FRIES’ – (baked, gluten-free)



1 bunch of Asparagus – cleaned and ends removed (by snapping off the end instead of cutting you avoid the stringy parts of the stem.)
Crunchy Coating:
1 egg, beaten
1/3 c. almond flour
¼ c. milled (finely ground) flax seed
¼ c. pine nuts (or cashew or almond)
½ Tbsp. granulated onion
½ Tbsp. granulated garlic (not ‘powder’, which usually contains gluten)
½ Tsp. sea salt


  1. Set oven to 375° F.
  2. Ensure asparagus is toweled off and dust with 2 Tbsp of the almond flour.
  3. Grind pine nuts and seasonings in a food processor or blender, then transfer into a flat plate.
    On a separate flat plate, whisk the egg until beaten.
  4. Place the asparagus into the beaten egg and coat evenly.
  5. One at a time, dredge an asparagus stalk through the crumb mixture and place on a greased or parchment-lined baking pan baking pan.
  6. Bake 20 – 25 min until slightly browned.

Don’t stop at asparagus…. Try zucchini, mushrooms, cauliflower or squash.!
Crispy (Gluten-Free and Baked) Onion Rings… stay tuned!