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–+ servings
Asparagus at the Farmers Market
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Course: Side Dish
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 Parmigiano-Reggiano cheese optional

Instructions

  • Preheat oven to 350 degrees F. Place the slivered almonds in a single layer on a sheet tray and toast until lightly browned and fragrant, about 5-7 minutes.
  • Increase the oven temperature to 400 degrees F. Place the asparagus and tomatoes on a sheet tray or baking pan. Drizzle with the olive oil, lemon zest and lemon juice. Season with salt and pepper. Toss to coat the asparagus. Bake the asparagus and tomatoes for 12-15 minutes or until the asparagus is tender and the tomatoes have softened. Top the asparagus and tomatoes with the toasted nuts and the grated parmesan cheese. Adjust seasoning as needed. Gently toss to combine and serve.
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