1. Preheat oven to 150°C/300°F.

2. Place Kashi* Sea Salt Pita Crisps in a small food bag and use a rolling pin to crush the crackers into fine crumbs.

3. Blanch the asparagus in boiling water for about 15-20 seconds until partially cooked. Immediately dunk the blanched asparagus into an ice water bath. Drain and dry the asparagus.

4. Coat the asparagus with Summer Fresh Original Hummus, and then roll in Kashi* Sea Salt Pita Crisp crumbs.

5. Transfer coated asparagus fries onto baking sheet lined with parchment paper and bake for 5 to 8 minutes. Top with grated parmesan cheese, and serve with extra hummus for dipping.

TIP: You can also use our new Summer Fresh Kalamata Olive Topped Hummus for a rich, Mediterranean flavour.