Lemon Ginger Asparagus with Toasted Almonds
- Prep Time: 5 minute
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
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
- Preheat oven to 400 degrees F.
- In a large bowl combine olive oil, red wine vinegar, dijon mustard, garlic, ginger, lemon zest and sea salt.
- Add asparagus to bowl and coat with sauce (or use a large ziploc bag).
- Line TWO baking sheets with parchment paper or a silicone mat.
- Spread asparagus on sheets and top with sliced lemon.
- Place sheets in oven and bake for 7 mins.
- 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.
- Remove sheets from oven and turn over asparagus as best as you can.
- Swap the rack each sheet was on and bake for another 8 mins.
- Remove from oven and top with toasted almond.
- Serve warm.