Start to finish: 35 minutes
6 egg whites
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1 1/2 cups almond flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
2 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 bunches asparagus, tough bottoms trimmed
Heat the oven to 450 degrees. Set a wire rack over a rimmed baking sheet. Coat the rack with cooking spray.
In a very large bowl, whisk the egg whites until frothy. Set aside.
In a medium bowl, mix together the almond flour, garlic powder, paprika, cumin, salt and pepper.
Place the asparagus in the egg whites and gently roll or toss until all of the spears are coated and moistened. A few spears at a time, transfer the asparagus to the almond flour mixture. Roll the spears in the mixture until evenly and well coated.
If needed, pat the coating on with your hands. Arrange the coated spears on the prepared rack. When all of the spears are on the rack, spritz them lightly with cooking spray.
Roast for 20 minutes, or until crispy and lightly browned. Serve immediately.
Per serving: 190 calories; 110 calories from fat (58 percent of total calories); 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 12 g carbohydrate; 7 g fiber; 4 g sugar; 12 g protein; 700 mg sodium.