Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds fresh asparagus spears, (trimmed)
  • 4 cloves garlic, (smashed)
  • 1 sprig fresh oregano
  • 1 teaspoon lemon zest, (finely grated)
  • 1 teaspoon orange zest, (finely grated)
  • 1 tablespoon butter, ((or coconut oil))
  • 2 tablespoons extra-virgin olive oil (divided)
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • sea salt and pepper
  • 1/4 cup almonds, (coarsely chopped)

Instruction

  • Heat oven to 375°F. Spread 1/4 cup almonds on baking sheet and toast for 8 - 10 minutes or until beginning to darken. Let cool, then coarsely chop.
  • In a small saucepan over low heat, combine butter, 1 1/2 tbsp olive oil, garlic, oregano, orange zest and lemon zest. Swirl occasionally and cook for 10 - 15 minutes or until garlic becomes golden brown and fragrant. Remove from heat and stir in orange juice, lemon juice, sea salt and pepper.
  • Meanwhile, snap tough ends from asparagus spears. Save for another use.
  • Heat broiler. Toss asparagus spears with remaining 1/2 tablespoon olive oil and arrange on a baking sheet. Broil until they begin to develop deep brown spots and are crisp-tender. Transfer to serving dish, sprinkle with chopped almonds and drizzle with citrus sauce. Serve warm.