Lemony Roasted Asparagus
 
Makes 4 to 6 servings
Ingredients
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons thinly sliced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon zest, divided
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup slivered almonds, toasted
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine asparagus, garlic, oil, 1 teaspoon lemon zest, salt, and pepper. Spread onto prepared baking sheet.
  3. Bake until asparagus is tender and garlic is golden, about 10 minutes, stirring halfway through baking. Stir in Parmesan, and bake for 5 minutes more. Add almonds and remaining 1 teaspoon lemon zest, tossing until combined. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/beet-risotto-with-lemony-roasted-asparagus/