- Two 1-pound bunches thick asparagus, ends trimmed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons blanched sliced almonds
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon sugar
- 1 1/2 teaspoons lemon zest
Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
Cook's Note: Garnish with your favorite fresh herb if you like: sliced basil, mint leaves or chopped parsley are all great choices.
Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams