Lemony Roasted Asparagus with Toasted Almonds

How to make it

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. 2

   Arrange the trimmed asparagus spears in a single layer on the prepared baking sheet.

3. 3

   Drizzle the olive oil over the asparagus, then squeeze the juice from half of the lemon directly over the top. Toss gently to coat all the spears evenly. Season with salt and pepper to your liking.

4. 4

   Roast for 10 to 12 minutes, or until the asparagus is tender crisp.

5. 5

   While the asparagus roasts, lightly toast the sliced almonds in a small dry skillet over medium heat for about 2 to 3 minutes, watching them carefully until they are golden and fragrant.

6. 6

   Once the asparagus is out of the oven, transfer it to a serving platter. Sprinkle the toasted almonds and chopped fresh dill over the top.

7. 7

   Squeeze the remaining lemon half over the dish just before serving for an extra bright finish.