Roasted Asparagus with Almonds and Asiago

By t1bishop

Ingredients

• 1/2 pounds pencil-thin asparagus
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1/3 cup sliced almonds
• 1 tablespoon fresh lemon juice plus lemon wedges, for serving
• 2 ounces Asiago cheese shaved

Details

Servings 4

Preparation

Step 1

I. Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden. Add the onion and garlic to the skillet I-
2. Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.
NOTE If you prefer to serve thicker
asparagus spears, add about 10 minutes to the roasting time.