These Gluten-free Crispy Parmesan Asparagus are a family favorite! Oven-baked crispy asparagus that will make anyone eat or crave asparagus!

These Gluten-free Crispy Parmesan Asparagus are a family favorite! Oven-baked crispy asparagus that will make anyone eat or crave asparagus!

Let’s take a moment to talk about asparagus.

Personally one of my least favorite vegetables to choose from. But my kids and my husband love them. And when I make them this crispy parmesan cheese way, I do too! They turn out so flavorful and the crisp on the outside is perfection. Not to mention that this recipe is really basic and simple to make. It kind of reminds me of making chicken nuggets with the egg coating and flour mixture on top.

This is a great veggie side to make and serve with your favorite protein or even make this and chop it up to add to your salads! It adds so much flavor and this recipe will have you actually craving asparagus.

Tip: if you don’t have almond flour, I recommend using a gluten-free panko or breadcrumb so it gets crispy! Just make sure the texture is fine like almond flour is.

What ingredients you need to make gluten-free crispy asparagus: 

  • Asparagus – rinsed and the ends trimmed off! I have been buying the big bag of organic asparagus at Costco. Such a good deal
  • Egg – lightly beaten. I don’t have an egg substitute here 
  • Grated parmesan – the more the merrier for this recipe guys!
  • Almond flour – I haven’t tested another flour but I bet gluten-free breadcrumbs would be great too!

How to make crispy parmesan asparagus in the oven: 

  1. Preheat the oven to 425 degrees F
  2. Line a baking sheet with parchment paper and set aside
  3. Add the asparagus to a shallow dish and evenly coat with the egg mixture making sure there is no excess egg on bottom (all should be coated onto the asparagus)
  4. In a separate shallow dish, combine almond flour, parmesan and spices
  5. Sprinkle the flour mixture over the asparagus and mix well so the asparagus is coated with the flour and cheese
  6. Transfer asparagus to the baking sheet and spray on top with cooking spray
  7. Bake for 15 minutes, or until golden brown and crisp
  8. Allow the asparagus to cool for a few then serve

Tips for success: 

  • Make sure to trim the bottom ends off the asparagus before rinsing and cook thing these
  • You can also make these into smaller crispy asparagus pieces by cutting them into 2-inch pieces and then coating into the egg and flour mixture
  • Feel free to serve these with any protein you want. Or really any dish. We served these with pizza last week as a veggie side!
  • My kids absolutely love this recipe too. I just cut up the pieces to be a bit smaller and easier for my toddler to eat.

A few other delicious veggie recipes to make:

Copycat P.F. Chang’s Spicy Green Beans (vegan)

My Favorite Japanese Sweet Potato Fries

Simple Roasted Maitake Mushrooms

How to Make Sweet Potatoes 3 Different Ways!

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Gluten-free Crispy Parmesan Asparagus

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These Gluten-free Crispy Parmesan Asparagus are a family favorite! Oven-baked crispy asparagus that will make anyone eat or crave asparagus!

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Yield: Serves 4

Ingredients

Scale
  • 1 pound asparagus, ends trimmed off
  • 1 egg, lightly beaten
  • 1/4 cup grated parmesan
  • 1/4 cup almond flour
  • 1/2 teaspoon each garlic powder and onion powder
  • Sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 425 degrees F
  2. Line a baking sheet with parchment paper and set aside
  3. Add the asparagus to a shallow dish and evenly coat with the egg mixture making sure there is no excess egg on bottom (all should be coated onto the asparagus)
  4. In a separate shallow dish, combine almond flour, parmesan and spices
  5. Sprinkle the flour mixture over the asparagus and mix well so the asparagus is coated with the flour and cheese
  6. Transfer asparagus to the baking sheet and spray on top with cooking spray
  7. Bake for 15 minutes, or until golden brown and crisp
  8. Allow the asparagus to cool for a few then serve

Notes

*Store leftovers in fridge for 5 days.

  • Author: Rachel