Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
Trim the end of your asparagus and then cut them in half.
In a shallow bowl, add the breadcrumbs, almond flour and parmesan cheese and parsley flakes. Season mixture with garlic, onion powders, salt and pepper to taste and whisk to combine. In a separate shallow bowl, house the two beaten eggs. In a third separate dish, house the flour.
Coat the asparagus pieces in first, the flour, then the eggs and lastly the panko mixture. Place on the baking sheet and lightly spray with olive oil. Bake for 15-20 minutes or until golden brown.
Notes
Ketchup is the true match with regards to dipping.*To keep these gluten free, use corn starch, tapioca flour or potato starch in place of the regular flour. And instead of the panko breadcrumbs, add in more almond flour and parmesan cheese.