Roasted Asparagus with Almonds

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By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on January 17, 2017
Roasted Asparagus with Almonds
Photo: © Lucy Schaeffer
Total Time:
20 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound thick asparagus, trimmed

  • 1 garlic clove, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1/4 cup toasted sliced almonds

Directions

  1. Preheat the oven to 425°. On a baking sheet, toss the asparagus and garlic with the olive oil and season with salt and pepper. Roast in the center of the oven for about 18 minutes, until the asparagus is tender and charred in spots. Transfer to a plate, top with toasted almonds and serve.

Originally appeared: December 2009

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