Roasted Asparagus with Breadcrumbs
Servings: 4 Servings
Breadcrumbs give a nice texture to roasted asparagus and are easy to make. It helps take an otherwise normal and boring side dish and make it fantastic! Paleo, gluten-free, and easy to made AIP
For the breadcrumbs:
- 1/2 cup Almond Flour (use Cassava Flour or Tigernut Flour for AIP)
- 1 tbs Arrowroot Flour
- 1/2 tsp Dried Thyme
- 1/8 tsp Baking Soda
- 1/8 tsp Sea Salt
- 1 tbs Chicken Stock (or water)
- 1/2 tsp Olive Oil
For the Asparagus
- 1-2 lb Asparagus
- 2 tbs Olive Oil
- 1 tsp Lemon Zest (approx half a lemon)
Preheat the oven to 325 F.
Mix together all of the ingredients for the breadcrumbs, place on a baking sheet, and bake for 15 minutes.
While the breadcrumbs are cooling, adjust the oven temp to 450 F.
Trim the tough ends off of the asparagus, place on a baking sheet, and drizzle with olive oil. Toss to coat.
Roast for 7 minutes.
Towards the end of the 7 minutes, crumble the breadcrumbs (which should have cooled enough by now to touch) with your hands into small crumbs.
Remove from the asparagus from the oven, stir, and then sprinkle the breadcrumbs over it. Put back in the oven for another 2-3 minutes (depending on the thickness of your asparagus).
Remove from the oven again and sprinkle the lemon zest over the asparagus.
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