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Lemon Ginger Asparagus with Toasted Almonds

Ingredients

Scale
  • 2 bunches of asparagus, ends trimmed
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 ½ tsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • zest of one lemon (then chop lemon into slices)
  • 1/4 tsp. sea salt
  • 1/3 cup slivered almonds

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine olive oil, red wine vinegar, dijon mustard, garlic, ginger, lemon zest and sea salt.
  3. Add asparagus to bowl and coat with sauce (or use a large ziploc bag).
  4. Line TWO baking sheets with parchment paper or a silicone mat.
  5. Spread asparagus on sheets and top with sliced lemon.
  6. Place sheets in oven and bake for 7 mins.
  7. While asparagus is roasting add almonds to a small frying pan and cook over medium heat until browned (about 3-5 mins). Or use toaster oven.
  8. Remove sheets from oven and turn over asparagus as best as you can.
  9. Swap the rack each sheet was on and bake for another 8 mins.
  10. Remove from oven and top with toasted almond.
  11. Serve warm.