To me, summertime means fun in the sun, bubbles in the backyard, and lots of fresh veggies! Asparagus is in season (along with many other amazing veggies) – so I wanted to share a yummy side dish that is a winner in our house! Dan and the kids LOVED these (as did I) – so I will be making them again very soon (as in this weekend)! I hope you give this simple recipe a try to share with friends, family, or just to devour yourself! They are fresh, delicious, and HEALTHY! Try something new – you won’t regret it! 

INGREDIENTS:

• 1 Bunch – Organic asparagus
• 1 – Large egg
• 1 Cup – Grated parmesan cheese
• 1 Tbsp – Salt free “All Purpose Seasoning” (my fave is Bragg Organic Sprinkle 24 Herbs & Spices Seasoning)
• 1 – Lemon
• Sea salt and pepper to taste

INSTRUCTIONS:

• Preheat the oven to 400 degrees F.
• Line a baking sheets with parchment paper or foil for easy cleanup.
• Using a fork, beat the egg in a bowl with about 1 Tbsp of water. Once the egg is thoroughly beaten, pour into a shallow dish.
• In another shallow dish, stir together the Parmesan cheese and All Purpose Seasoning.
• Next prep your asparagus. Wash it wellin cold water andtrim the ends. Pat dry with a paper towel (you can compost paper towels so be sure to do so).
• Dip the asparagus in the egg mixture until they are fully coated.I recommend doing 3-4 at a time, unless you use a larger shallow dish.
• Next move the asparagus into the cheese mixture evenly coatthem on all sides.
• Transfer the asparagus to the baking sheet. Be sure to keep the asparagus in a single layer and not touching. If you need a second baking sheet, that is fine. Prep it the same as the first baking sheet. For reference – I was able to fit all of my asparagus on a single sheet without an issue.
• Bake for about 10 min, until they are golden brown. If you really want them to have some color, you can throw them under the broiler for 1-2 min but don’t overdue it or they will burn.
• Wash lemon and cut in half. Squeeze some fresh lemon juice on top of the asparagus. The pop of fresh lemony acid is perfect on this dish!
• You can also sprinkle with a touch of sea salt and fresh cracked black pepper. It’s best to season these while they are still hot.
• Serve them on their own or with an aioli! Enjoy!

The beauty of this recipe is that you can replicate it with other spring veggies and spices! Try this same exact recipe with cleaned French green beans! They are delicious and get a little crunchier than the asparagus. You can also add a little cayenne pepper for a touch of heat. I don’t usually add the cayenne because the kids are still pretty little, but it’s worth it for those who like some spice! Give both veggies a try and see how delicious this healthy new favorite is!

XOXO