Always wash your vegetables before preparing.
Preheat oven to 425 (F)
Cut about an inch off of the end of the asparagus spears and lay them in a sheet pan.
Coat spears with olive oil, use a silicon brush to cover evenly.
Sprinkle with salt, pepper, almonds, and squeeze lemon halves over spears.
Bake at 425 (F) for 15 minutes then serve.
The thicker stalks of asparagus make for a meatier, more flavorful vegetable than thinner ones!!
Eat as is, or add your favorite dip!!
You can use table salt or sea salt if you'd like!!
Topping with freshly ground parmesan cheese is an option too!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 24 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 57.3mg||2 %|
|Potassium 504.7mg||13 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 6.1g|
|Protein 5.4g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.