Roasted Asparagus With Lemon, Thyme and Almonds

Rose Kaplan
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Makes 4 servings

1 oz. (approx. ¼ cup) sliced almonds
1 bunch asparagus
1 Tbsp extra-virgin olive oil
Juice of ½ lemon
½ tsp fresh thyme, minced

Preheat oven to 400°F.

Place almonds on a rimmed baking sheet and toast in oven until they turn light brown. Don’t walk away from them since they can go from brown to burned very quickly.

Immediately take them off the sheet pan. Place asparagus in one layer on the baking sheet. Pour on oil and lemon juice and roll asparagus so they are all covered with oil and lemon juice.

Sprinkle with fresh thyme.

Place in oven and roast until tips turn brown and asparagus has softened, about 10-15 minutes. Sprinkle with almonds and serve hot.

Nutrition facts (per serving): calories 92, fat 7 g (saturated fat 1 g), cholesterol 0 mg, protein 4 g, carbohydrate 6 g, fiber 3 g, sodium 4 mg, sugars 2 g

April 2013