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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 1 cup mayonnaise
- 1 tablespoon tomato paste
- 1-2 teaspoons chipotle powder
- 24 spears asparagus, medium sized, ends trimmed
- 1/2 cup shredded parmesan
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon garlic powder
- 1/4 cup almond flour
- 1/2 teaspoons paprika
- 2 large eggs
- Whisk together the mayonnaise, tomato paste, and chipotle powder in a small bowl and chill for 30 minutes while you prepare the asparagus fries.
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Combine the parmesan cheese, parsley, and garlic powder in a food processor then pulse to combine.
- Add the almond flour and pulse twice then spread in a shallow dish and sprinkle with paprika.
- Beat the eggs in a bowl until frothy then pour into a shallow dish.
- Dip the asparagus spears in the egg then dredge in the parmesan mixture and place on the baking sheet, spaced close together.
- Sprinkle the remaining parmesan mixture over top and bake for 10 to 12 minutes until just tender.
- Serve the asparagus fries with the chipotle aioli.
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