Combine flax and nondairy milk in a small bowl and allow to sit for about 5 minutes.
Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Generously dust parchment paper with starch (to prevent sticking).
After 5 minutes, add the almond meal, sea salt, nutritional yeast, and lemon juice to the flax and milk. Stir well.
Pour batter into a shallow dish and dredge each asparagus spear in the batter until well covered. Place each spear onto the baking sheet and bake for 12-15 minutes. Using tongs, transfer to a serving dish, garnish with lemon slices, and serve with mustard for dipping. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/04/16/asparagus-fries-with-sweet-mustard/