Did you know that April is the peak month for asparagus? And April is almost two-thirds over, so you should be freaking out right now and shutting down your computer and running to the store to buy asparagus.
Go buy some asparagus!
When I decided to make this recipe, I thought I’d try to grill the asparagus, as seen in this post on Tastefully Julie. But my insistence on always buying the skinniest asparagus I can find made it impossible to get the asparagus onto the skewers. Darn it! I moved onto Plan B: roasting. If neither of these work for you, you can go to Plan C and steam your asparagus. Pretty much any way you want to cook your asparagus will work for this recipe.
And then I added the Lemon-Almond Pesto. I love this pesto! Maybe it’s not quite a pesto, but I don’t know what else to call it. Lemon-Almond Topping doesn’t have the same ring to it and Lemon-Almond Crumbles sounds like a dessert, doesn’t it? But anyway! This pesto is one of my favorite things. I put it on green beans last summer and since then, I’ve thrown it into pasta, I’ve tossed it with broccoli, and I’ve even put it on pizza. It has the bright flavor of lemon without being too lemony, so it’s perfect for adding to vegetables–it works with them, rather than overpowering them as lemon juice sometimes does.
I had to remake this recipe over the weekend because the original set of pictures I took didn’t turn out well. It was the first recipe I made after the whole juice cleanse fiasco and it felt so good to eat regular food, even better to get in the kitchen again, and spectacular to spend a good 20 minutes photographing a bunch of asparagus (one of my favorite subjects for photos!). Oh food, I love you. Let’s never fight again!
An easy springtime side dish made with fresh asparagus, almonds, and lemon.
- cooking spray or olive oil mister
- 2 bunches asparagus, ends trimmed
- 1/2 c. almonds (I like using raw, but roasted work too)
- 1 garlic clove, peeled
- 1 tbsp. lemon juice
- 1 tbsp. extra-virgin olive oil
- salt + pepper to taste
- Preheat oven to 400 degrees.
- Spray 2 rimmed baking sheets with cooking spray. Place asparagus on sheets in a single layer and spray tops with additional cooking spray. Roast for 10-15 minutes or until tender (thinner asparagus will take closer to 10 minutes).
- Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over asparagus before serving.