Asparagus Fries with Cajun Avocado Dip {gluten free, oil free}
{gluten free, oil free} – Oven: 425 Degrees
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4-6 1x
Scale
Ingredients
- To Make Asparagus Fries:
- 1–1.5 lbs of fresh asparagus
- 1/2 cup of almond meal
- 1/3 cup of coconut flour
- 2 eggs
- 1/4 cup of parmesan cheese
- 1 tsp. of garlic powder
- 1/2 tsp. of Cajun Seasoning
- 1/2 tsp. of salt
- 1/2 tsp. of pepper
- To Make Cajun Avocado Dip:
- 1 avocado
- 1/4 cup of greek yogurt
- 1 tbsp. of UNSWEETENED almond cashew milk (or other non-dairy milk of choice – this is my favorite to use, however)
- Juice of 1 lemon
- 1 tsp. of cajun seasoning
- salt and pepper to taste
Instructions
- Snap off the bottom of each piece of asparagus. Cut in half again.
- Pour coconut flour onto a plate.
- Crack eggs in a bowl and whisk.
- Pour almond meal, parmesan cheese, salt, pepper, and garlic powder onto a plate. Mix.
- To dredge your asparagus start by rolling them in coconut flour.
- Next, place them in the egg mixture.
- Then, gently roll or sprinkle them with the almond/ parmesan mixture.
- Place on a baking sheet.
- Springle breaded asparagus with 1/2 tsp. of Cajun seasoning.
- Bake for 10-15 mins until breading begins to brown.
- Add avocado, lemon juice, almond-cashew milk, Greek yogurt, 1 tsp. of Cajun seasoning, salt and pepper to a blender. Allow this to incorporate until smooth.
- Spoon out your dip and serve.