| 10 | 30 | 339 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 4 |
| 500 gm | Asparagus (for Asparagus) |
| 2 tbsp | Extra virgin olive oil (for Asparagus) |
| 1 pinch | Sea Salt (for Asparagus) |
| 1 dash | Black pepper (for Asparagus) |
| 1 tsp | Allspice, ground (for Asparagus - optional) |
| 1 tbsp | Lemon juice (for Asparagus) |
| 1 cup whole | Almonds, raw (for Almond Parmesan) |
| 2 tbsp | Nutritional yeast (for Almond Parmesan) |
| 1 tsp | Garlic powder (for Almond Parmesan) |
| 1/2 tsp | Sea salt, fine (for Almond Parmesan) |
Preheat oven to 400 F. Snap off tough stumps of asparagus spears.
Place asparagus in a single layer on a large, rimmed baking sheet lined with parchment paper.
Drizzle with oil and sprinkle with salt and pepper. Roast asparagus for about 10 minutes, depending on thickness, shaking the pan halfway through; do not overcook. Remove from pan to a warmed serving platter, drizzle with lemon juice and sprinkle with almond parmesan.
To make Almond Parmesan:
Place all ingredients (almonds, nutritional yeast, garlic powder, salt) in food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.
Store in an air tight container in the fridge or pantry, will last up to a couple months. Will last longer in the fridge.
Notes:
Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.
| Meat Alternative | 1.0 |
| Vegetables | 1.8 |
