Bright, charred asparagus spears with a crisp-tender bite and smoky edges.
Fresh lemon lifts savory notes and balances the toasty almond crunch.
A light garlic-lemon vinaigrette keeps the flavors bright and clean.
Serve warm alongside grilled fish, roasted chicken, or at springtime gatherings.
Ingredients
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp extra-virgin olive oil
- 1/4 tsp freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 1/3 cup (35 g) sliced almonds
- 1 tsp lemon zest, divided
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tsp honey or maple syrup
- 2 tbsp chopped fresh mint
- Lemon wedges for serving (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment or leave bare for more char.
- Trim woody ends from asparagus and toss on the sheet with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes if using.
- Spread asparagus in a single layer and roast 9–12 minutes, shaking the pan halfway, until stalks are crisp-tender and tips show light char.
- While asparagus roasts, toast sliced almonds in a dry skillet over medium heat, stirring, until golden and aromatic, 3–4 minutes. Remove from heat and toss with 1/2 tsp lemon zest and a pinch of salt; set aside.
- Whisk together lemon juice, remaining 1/2 tsp lemon zest, Dijon, minced garlic, honey, and a drizzle of olive oil (about 1–2 tbsp) until emulsified; season to taste.
- Transfer hot asparagus to a serving bowl, pour the lemon-garlic vinaigrette over and toss gently to coat.
- Scatter toasted almonds and chopped mint over the asparagus, adjust seasoning, and serve immediately with lemon wedges.
Tips or Variations
- For more texture, add crumbled feta or shaved Parmesan just before serving.
- Swap almonds for toasted pistachios or walnuts and basil for mint for a different flavor profile.