Method:Roasting

1. Formula

1. 1 1/2 pounds pencil-thin asparagus (see Note)
2. 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 1/3 cup sliced almonds
5. 1 tablespoon fresh lemon juice, plus
6. Lemon wedges, for serving
7. 2 ounces Asiago cheese, shaved

2. Nutrition Information

• Calories: 173 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 4 g
• Fat: 13 g
• Protein: 6 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat the oven to 450 degrees F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.
2. Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.

4. Remark

Notes: