Mediterranean · Lunch, Dinner
Roast asparagus with crushed almonds
Asparagus roasted until it blisters, under a crushed almond and lemon dressing.
- Calories
- 429 kcal
- Protein
- 13 g
- Carbs
- 14 g
- Fat
- 35 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: tree_nut.
Ingredients
- 130 g Asparagus
- 16 g Almonds
- 1¼ tbsp Olive oil
- ¼ lemon Lemons
- 1 clove Garlic
- 6 g Parsley
- ¾ tsp Chilli flakes
- 12 g Olives
- 22 g Pumpkin seeds
Method
- Heat the oven to 220C. Snap the woody ends off the asparagus and spread it on a tray.
- Toss with half the oil, season, and roast fifteen minutes until it blisters.
- Toast the almonds and pumpkin seeds, crush them roughly and mix with the rest of the oil, the lemon, garlic and parsley.
- Spoon the dressing over the hot asparagus with the olives and chilli.
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