Ingredients

The following ingredients have 4 Servings
  • 1 lb asparagus (1 bunch)
  • 2 Tbsp olive oil
  • Pinch of salt and pepper
  • Optional add-ons: lemon zest, garlic, parmesan, balsamic vinegar
  • 1 1/2 cups cherry tomatoes
  • 1 roasted red bell pepper
  • 3 tablespoons olive oil
  • 3 tablespoons almond butter
  • 1 clove garlic
  • 2 teaspoons lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 cup chopped almonds

Instruction

  • Preheat oven to 425 degrees F. Rinse asparagus. Snap off woody bottom piece, about 1 inch or so.
  • Pat dry and spread onto a parchment-lined baking sheet.
  • Drizzle with olive, rubbing to evenly coat the asparagus. Sprinkle with salt and pepper.EXPERT TIP - If you are making the romesco sauce as well, add the cherry tomatoes to the baking sheet with the asparagus.
  • Optionally add lemon zest, garlic, and/or parmesan at this point.
  • Roast for 10 to 15 minutes, or until stalks are tender and tips have just begun to brown. Optionally add more lemon zest and/or balsamic vinegar after roasting. Serve warm.