A new way to eat everyone's favorite spring veggie!
Preheat oven to 425°F.
Cut off about 1-2 inches of asparagus ends. Set aside.
In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and
pepper. Whisk eggs in a shallow bowl or dish.
Dip asparagus in eggs, coating evenly, and then toss with the crushed almond mixture.
Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20
minutes, flipping halfway.