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Preheat oven to 425 degrees F.
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In a food processor, pulse almonds until they become coarse crumbs. Mix in the grated parmesan, salt, paprika, and pepper.
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Prepare your workspace by putting the flour, eggs, and almond mixture in three separate large shallow dishes.
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Trim the tough bottoms off of your asparagus. Roll each in flour, then dip and coat in the eggs, and coat with almond crumbs.
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Place on a parchment paper lined baking sheet and bake for 10 to 12 minutes, or until asparagus are tender when pierced with a fork.
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While asparagus cook, combine all yogurt dip ingredients.