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Pan-Roasted Asparagus with Sliced Almonds and Fresh Herbs

Simply Roasted Asparagus with Fresh Herbs and Sliced Almonds

If you’re looking to spruce up your go-to asparagus side dish, give this recipe a try. Adding fresh herbs, a little lemon juice and almonds will definitely add the flare you’re after. Serves 4 to 6.
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

Ingredients:

  • 1 lb. fresh asparagus ends discarded (option: slice stalks into 2 1/2-inch pieces)
  • 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh herbs such as chives, basil, parsley or tarragon
  • Salt and pepper to taste
  • 2 Tbsp sliced almonds Find them in our dried fruit & nut section
  • 1/4 cup shaved Parmigiano-Reggiano

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, lay asparagus in the skillet and gently shake to coat all stalks evenly in oil. Cover and cook about 5 to 8 minutes, gently shaking skillet from time to time so make sure all sides of the stalks cook evenly. Asparagus should be bright green and crisp, yet tender, and lightly charred in places. Sprinkle with salt and pepper.
  • Remove pan from heat. Let asparagus rest 1 minute. Toss with the lemon juice and allow to absorb, heating slightly if necessary. Sprinkle in all but a 1/2 teaspoon of the herbs, season with salt and pepper. Transfer to a serving dish and top with shaved Parmigiano-Reggiano; finish with almonds and reserved herbs.
Keyword almonds, asparagus, holiday
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