Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan assisted). Line a large baking tray with parchment paper or use a silicon mat.
Cut about 3cm off the bottom of each asparagus, then using a vegetable peeler, peel halfway down to the bottom of the spear all around the asparagus, this will eliminate most of the stringiness. It also looks and tastes better!
In a large oval dish, add the beaten egg, honey mustard, and season with sea salt, white pepper, garlic granules and paprika. Then soak the asparagus in the egg mixture, for a minute, then lift out onto a plate.
Place the ground almonds and grated parmesan on separate plates.
Place one asparagus spear in the egg mixture, then roll in the ground almonds, then place back in the egg mixture coating all around, then coat in the parmesan cheese.
When finished coating the asparagus, place on the lined baking tray and repeat this method with all the asparagus.
If you have extra groud almonds and parmesan, mix together and sprinkle over the asparagus on the tray.
Place the asparagus in the preheated oven, bake for 20-25 minutes, turning over after the first ten minutes, and then keep turning over to ensure all sides are golden and crispy.
To make the dip, in a food processor blend the avocados until smooth then add the lemon juice, tahini, and water.
Season the dip with sea salt and white pepper and continue to blend until smooth. Check the seasoning and adjust if needed.
Serve with the avocado dip.
(Recipe: Lisa Roukin, Image: David Munns)