Chili Almond Asparagus

By Nicole_Pryce

Ingredients

• 1/4 Cup Sliced Almonds, roughly crushed and divided
• 1 Tbs Powdered Soup Stock (I used Bill’s Chik’nish Seasoning)
• 2 tsp Red Chili Flakes
• 1 lb Asparagus Spears, trimmed
• 2 Carrots, peeled
• 2 tsp Peanut Oil (or any kind you like)
• 1 tsp Toasted Sesame Oil (or any other kind)
• Fresh Zest and juice of 1 Lemon

Preparation

Step 1

Preheat oven to 450º F.

Roughly crush the almonds so that most are ground fairly fine, but there are some larger pieces of almonds left in the mix. Mix together 1/2 of the ground almonds, the soup stock powder, and the chili flakes.

Trim the carrots to the same length, roughly, as the asparagus spears. Half the carrots lengthwise, then quarter them, and continue cutting each piece lengthwise until you have lots of long, flexible, thin strips of carrots.