Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.