Ingredients

1.

Almond Flour
½ cup
2.

Baking Powder
⅛ teaspoon
3.

Mozzarella Cheese
½ cup, shredded
4.

Cream Cheese
1 ounce
5.

Raw Egg
1 large
6.

Asparagus, Raw
8 medium - spear - 5 1/4" to 7" long
7.

Bacon
4 slice - 6" long
8.

Water
½ teaspoon

Instructions

1.
Before you bake the asparagus twisties, you’ll need to make the Fathead dough. In a mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Melt the cheeses together in 30-second increments until you can stir them together. While the cheeses are warm, stir half an egg into them. Add the mixture to your bowl of dry ingredients.
2.
Use a wooden spoon or your hands to mix and fold the Fathead dough together. Mix until the dough picks up all the almond flour and there are few to no white streaks in the dough. Transfer the dough to plastic wrap and flatten the dough into a rectangle. Wrap the dough tightly in plastic wrap and store in your refrigerator for at least 1 hour.
3.
Once the dough has chilled for an hour, you can prepare the twisties. Preheat an oven to 350 degrees. Roll the chilled dough out between two pieces of parchment paper to a 5x7” rectangle. You can trim away any rough edges to have an even rectangle, but perfection isn’t required here. Slice the rectangle into long, ¼-inch thick strips - one for each asparagus twistie.
4.
Return the sliced strips of Fathead dough to your refrigerator to keep them cool. Meanwhile, arrange your asparagus stalks on a clean surface. Cut away any hard purple ends of your asparagus. Additionally, cut strips of bacon in half lengthwise, so you have long strips of bacon approximately the same length as the strips of Fathead dough.
5.
One by one, wrap a strip of bacon around a stalk of asparagus until it’s completely wrapped. Pull a strip of Fathead from your refrigerator and gently wrap it around the bacon-wrapped asparagus. Repeat this process until each piece of asparagus is wrapped in bacon and a strip of dough. Arrange the finished asparagus twisties on a sheet tray lined with parchment paper. Whisk together the remaining half of the egg with the water, and brush the egg wash liberally over the twisties.
6.
Bake the tray of asparagus twisties for 30-35 minutes, no flipping required. You can rotate your baking tray to ensure even baking in your oven about halfway through the baking time. For a snack or small side, enjoy 2 asparagus twisties. For a side dish to a larger meal or meal prep, enjoy 4 asparagus twisties.