Use buttery marcona almonds from Spain for a smoother, more mellow bite.
Course Side Dish
Cuisine American
Keyword asparagus
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 186kcal
Ingredients
1poundfresh asparagus, trimmed
1tablespoonextra-virgin olive oil
3tablespoonsbutter
¼cupMarcona almonds, chopped
juice of half of a lemon
1tablespoonlemon zest
1tablespoonfresh tarragon, chopped
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 450°F. Place asparagus in a single layer on a baking sheet lined with aluminum foil. Drizzle with olive oil, coating spears evenly, and sprinkle with salt and pepper. Toss to coat. Roast for 8-10 minutes—depending on thickness of spears—or until tender.
While the asparagus cooks, melt the butter in a skillet over medium heat. Add the almonds and stir frequently until the butter begins to turn light brown, about 3 minutes. Remove from the heat and add lemon juice and tarragon.
Toss the asparagus with butter and almonds and serve.