Instructions
Preheat the oven to 425 degrees F.
Pulse the almonds in a food processor until they become coarse crumbs. Add grated parmesan, salt, red pepper and black pepper and mix.
Prepare your work area by placing the flour, egg, and almond mixture into three separate large shallow plates.
Cut off the tough parts of your asparagus. Dredge each in flour, then dip in egg, coat and coat with almond crumbs.
Place on a baking sheet lined with parchment paper and bake for 10 to 12 minutes or until asparagus is tender when pierced with a fork.
While the asparagus is cooking, combine all the yogurt sauce ingredients.
