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Ingredients
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Asparagus
Almond Flakes & Finish
Method
Asparagus
- 1
Prepare asparagus
Wash asparagus and pat dry. Hold a spear near the woody end and bend until it snaps; use this as a guide to trim the remaining spears to the same length (discard woody ends).
- 2
Season
Place trimmed asparagus in a shallow bowl or on a rimmed baking sheet. Drizzle with 1 tbsp extra-virgin olive oil, sprinkle 1 tsp salt and 1/2 tsp freshly ground black pepper, and toss to coat evenly. Zest the lemon over the asparagus and reserve lemon halves for juicing later.
- 3
Cook (roast or sauté)
Option A - Roast: Preheat oven to 425°F (220°C). Arrange asparagus in a single layer on a baking sheet. Roast for 10–14 minutes depending on thickness, turning once halfway, until tender-crisp and slightly blistered. Option B - Sauté: Heat a large skillet over medium-high heat. Add asparagus in a single layer and cook, turning occasionally, 6–9 minutes until bright green and tender-crisp with light charring. Use whichever method you prefer.
- 4
Almond Flakes & Finish
- 5
- 6
Make almond-butter garnish
In the same skillet, reduce heat to low and add 1 tbsp unsalted butter. When butter melts, add minced garlic and sauté 20–30 seconds until fragrant but not browned. Add the toasted almond flakes back to the pan and toss for 15–20 seconds to coat in butter and garlic. Remove from heat.
- 7
Assemble and serve
Arrange the cooked asparagus on a serving platter. Spoon the buttered almond flakes over the asparagus. Finish with a light sprinkle of lemon zest, optional 2 tbsp shaved Parmesan or Pecorino, and 1 tbsp chopped parsley if using. Taste and add additional lemon juice or salt to taste. Serve immediately.