A simple, delicious way to make roasted asparagus even better!
Prep Time:10 min
Cook Time:10 min
Total Time:20 minutes
Yield:4 servings 1x
Category:vegetable side dish
1 bunch of asparagus, trimmed of the tough ends
2 tablespoons olive oil, separated
salt and pepper
2 Tablespoons almonds
1 tablespoon olive oil
1.5 tablespoons butter
1 anchovy fillet, packed in oil, chopped or smashed with a knife
3 garlic cloves, smashed with the back of a knife
1 teaspoon lemon zest
1 teaspoon orange zest
1 Tablespoon lemon juice
1.5 Tablespoons orange juice
Preheat the oven to 350F/180C
Lay the asparagus out on a baking sheet and drizzle with 1 tablespoon of olive oil, salt and pepper. Roast in the oven 10-12 minutes, depending on thickness and your oven. You want the asparagus crunchy but cooked, green and not over cooked.
On a separate baking sheet place the almonds in the same oven and toast until golden brown, about 5 minutes. Remove from the oven, allow to cool and coarsely chop.
Meanwhile, place the remaining 1 tablespoon of oil, butter, anchovy, garlic, lemon and orange zest in a small saucepan and place over medium heat. Cook until the garlic is fragrant and starting to go golden.
Remove from the heat and stir in the orange and lemon juice.
Remove the asparagus from the oven and transfer to a serving platter. Drizzle with the sauce, sprinkle with almonds and serve.