A simple side dish of roasted asparagus with almonds, tossed in a garlic buttery sauce, and then finished with a squeeze of fresh lemon juice.
This has to be one of my favorite ways to cook asparagus…who else enjoys putting almonds on their asparagus? It’s soooooo yummy! I think asparagus is my best-loved vegetable. Yes, I know you can simply roast asparagus in olive oil, salt, and pepper and you have a tasty side dish, but who wants to always cook it that way when everyone and their grandma make it like that? It is nice to jazz it up sometimes for a change, but still keeping it simple. Asparagus does not need a lot done to it for it to taste delicious.
I have been trying to get my son to eat asparagus, but he has been saying no to all veggies for last couple of weeks now. I am happy to say that he actually ate some of this asparagus. Of course, I was shocked! I mean it is delicious, but he has been extremely picky lately so I was a bit astonished.
This will also make an excellent side dish for Easter dinner that is about one week away. I have a couple more yummy side dishes that are awesome for Easter, these will be posted on my blog in the next upcoming week. So be on the lookout for more tasty side dish recipes that are all amazing for Easter dinner. 🙂
This recipe serves two people perfectly. If you are cooking for a large crowd adjust recipe ingredients. Always remember to never crowd the baking pan while roasting asparagus.
A simple side dish of roasted asparagus with almonds, tossed in a garlic buttery sauce, and then finished with a squeeze of fresh lemon juice. Perfectly serves two people.
- 14 thick asparagus spears
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1/2 tablespoon dried parsley
- 3 tablespoons sliced almonds
- coarse sea salt and freshly ground black pepper, to taste
- lemon, for squeezing fresh lemon juice
- Preheat oven to 400 degrees. Rinse asparagus and cut off ends. Place asparagus on a baking tray.
- In a small bowl mix together minced garlic, olive oil, butter, dried parsley, and almonds. (I usually melt the butter in the same bowl with the other ingredients.) Stir well.
- Pour mixture over asparagus and toss well to make sure asparagus is covered evenly. Then generously sprinkle with coarse sea salt and freshly ground black pepper.
- Bake in the oven for 10-12 minutes or until cooked. When finished squeeze fresh lemon juice over asparagus.