Cut tough ends off around a pound of asparagus, dip asparagus in egg whites (I used 3 large eggs). Use a casserole dish and blend 1/2 cup almond meal and 1/2 cup parmesan cheese. After dunking the aparagus in the egg whites, dump them in the almond meal mix to coat. Place asparagus on a greased cookie sheet. Bake at 425 for 8 to 10 minutes. I used thin asparagus. If using thick asparagus, be sure to adjust your baking time.