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Ingredients
- 2 bunches medium asparagus
- 3 TBSP. olive oil
- Salt and pepper
- Juice of one lemon
- 1/4 c. toasted, sliced almonds
- lemon zest
Preparation
Step 1
Snap off the ends of asparagus; discard. Slice the spears diagonally into 2" pieces. Heat olive oil in a skillet over med. heat, add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of one lemon. Top with sliced almonds and lemon zest to taste.
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