roasted Asparagus with Almond Crumbs

roasted Asparagus with almond crumbs

Serves 2 as a side

1 bunch of asparagus, woody ends trimmed

2 tbsp neutral cooking oil

1 tsp dijon

Juice and zest from 1/2 lemon

salt to taste

1/3 cup almonds, roasted

1/4 cup packed parsley leaves and tender stems + leaves from 1-2 sprigs

1/8 cup parmesan, shaved

Preheat oven to 425°F.

Chop asparagus on a bias into inch long segments. In a large bowl, stir together 1 tbsp oil, dijon, lemon juice and a pinch of salt. Add asparagus into the bowl and toss to coat, then transfer to a baking tray lined with parchment or a silicone baking mat. Roast for ~10 minutes until asparagus is tender and browning in places.

Meanwhile, make the almond crumb: add parsley, lemon zest, 1 tbsp oil and a pinch of salt to a food processor and pulse until a chunky paste forms, about 1 minute. Add nuts and pulse until a coarse crumb forms, 15-20 seconds. Transfer mixture to a lined baking sheet and place in the oven for 4-6 minutes until lightly browned, then remove and allow to cool.

After asparagus is done roasting, remove from oven and transfer to a bowl for serving. Sprinkle parmesan and almond crumbs evenly overtop and garnish with parsley leaves.