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These garlic and ‘Parmesan’-crusted asparagus spears make a tasty side dish, snack, or party appetizer. Easy and elegant!

From Naked Food Magazine.

By Margarita Restrepo and Michele Lastella,

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Ingredients

  • 1 bunch of asparagus (about 12 spears)
  • 2 tablespoons hemp seeds
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder or 3 garlic cloves, minced
  • 1/8 teaspoon ground pepper
  • Pinch of paprika
  • 1/4 cup whole wheat breadcrumbs
  • Juice of ½ lemon

Instructions

  1. Preheat the oven to 350°F.
  2. Wash the asparagus. To remove the white bottom end, hold each asparagus spear with both hands and bend it near the white end. The white end will snap off.
  3. Transfer hemp seeds to a small bowl and mix in the nutritional yeast, garlic, pepper, paprika, and breadcrumbs.  Stir and set aside.
  4. Arrange the asparagus spears side by side in a baking dish and sprinkle with the hemp mixture.
  5. Bake for 20-25 minutes or until asparagus are crispy.
  6. Serve and sprinkle with some lemon juice.
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about the author

Margarita Restrepo and Michele Lastella

Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Margarita is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Michele is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a Reiki master, film writer, and director.

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