Frites d'asperges sans gluten

Preheat oven to 425°F (205°C). Cover a baking sheet with parchment paper.

Wash asparagus and trim/break off the bottom.

In a shallow dish, combine eggs and Dijon mustard. Mix well.

In another dish, combine the Haiku Panko, coconut, Italian spices, chili powder and parmesan cheese. Mix well.

Dip each asparagus in the egg mixture until thoroughly coated then dredge it in the Panko mix.

Place asparagus on a baking sheet and bake for 15 minutes.