In a food processor blend breadcrumbs, almonds, parmesan, and salt until the almonds are roughly ground. Transfer to a plate.
Preheat the broiler.
Put the flour onto a plate, and roll the asparagus in the flour. Dip the floured asparagus in the egg and then roll it in the breadcrumb mixture until well coated. Transfer to a baking try. Repeat the process with all the spears.
Put under the broiler and cook for 5 to 10 minutes until the breading is browned. Turning the asparagus halfway through. Serve with Grilled Chicken Breasts in Rosemary Marinade.
It’s best to use Panko or homemade breadcrumbs for this dish. If you don’t have either, but do have some bread handy, tear up a slice into smallish pieces. Measure a slightly heaped ¼ cup, then pulse in a food processor into coarse crumbs. Add all the other ingredients from step one to them and blend as directed.