Ingredients:

• 1 cup Crunchmaster Five Seed Multi-Seed Crackers, crushed to crumbs
• 1/2 cup Greek yogurt
• 1 bunch asparagus
• 2 egg whites
• Olive oil to coat pan
• Lemon, zest and juice
• 2 cloves roasted garlic
• Salt and pepper to taste
• 1 Tbsp. Parmesan cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Wash asparagus, snapping each spear where it naturally breaks when bent and discarding the woody ends.
3. Mix two egg whites in a shallow bowl until light and fluffy. Dip each asparagus spear (reserving one for garnish, if desired), in egg whites, then dredge in Crunchmaster Cracker crumbs to coat.
4. Place coated asparagus on a cookie sheet greased with olive oil and cook for 15-20 minutes or until lightly browned and cooked through, leaving a bit of crunch to the asparagus.
5. In a small bowl, mix yogurt, lemon zest, lemon juice, garlic, salt, pepper and Parmesan cheese together to create aioli.
6. Chill until ready to serve.
7. Remove asparagus from oven and place on serving dish with yogurt aioli on top. Garnish with raw, shaved (with potato peeler) asparagus and serve. Enjoy!

Free eCookbook

Grab a free Celiac Awareness Month eCookbook, featuring over 35 recipes from sponsors of the National Foundation for Celiac Awareness (NFCA).