Roasted Asparagus with Almonds and Asiago |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 1/2 pounds pencil-thin asparagus (see note) |
3 tablespoons extra-virgin olive oil |
salt and freshly ground pepper |
1/3 cup sliced almonds |
1 tablespoon fresh lemon juice, plus lemon wedges, for serving |
2 ounces asiago cheese, shaved (1 cup) |
Directions:
1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.
2. Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.
3. Notes: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.
|
|