Dijon-roasted asparagus with poached eggs and almonds recipe

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Preheat the oven to 220˚C/200˚C fan/gas mark 7.
In a dry pan over a medium-low heat, toast the flaked almonds for 3-4 minutes until golden. Set aside.
In a small bowl, combine the mustard, oil and garlic.
In a second bowl, combine the panko breadcrumbs, the almonds and one tablespoon of the mustard mixture.
Place the asparagus in a baking dish large enough to hold it in a single layer. Spread over the remaining mustard mixture, then scatter with the breadcrumb mixture and grated cheese.

Per Serving: 522kcals, 25.7g fat (7.6g saturated), 51.8g carbs (5.1g sugars), 24.3g protein, 9.7g fibre, 0.83g sodium

Dijon-roasted asparagus with poached eggs and almonds