Servings: 4 servings
Ingredients
- 1/4 cup slivered almonds
- 2 bunches fresh asparagus trimmed
- 1 pint cherry or grape tomatoes halved or quartered depending on the size
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup freshly grated parmesan cheese optional
Instructions
- Preheat the oven to 350 degrees F. Spread the slivered almonds in a single layer on a sheet pan and toast until lightly golden and fragrant, about 5 to 7 minutes. Remove the tray from the oven and increase the oven temperature to 400 degrees F.
- Place the asparagus and tomatoes on a sheet pan. Drizzle with olive oil, lemon zest and lemon juice, then season with salt and pepper. Toss to coat and spread into an even layer. Roast for 12 to 15 minutes, or until the asparagus is tender and the tomatoes have softened. Top with the toasted almonds and grated parmesan cheese. Adjust the seasoning as needed, gently toss and serve.
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