Lemony Gingery Almondy Asparagus

Ingredients

• 2 bunches of asparagus, ends trimmed

• 1 T olive oil

• 2 tsp apple cider vinegar

• 1 ½ tsp Dijon mustard

• 2 garlic cloves, minced

• 1 tsp grated ginger

• zest of one lemon (then chop lemon into slices)

• 1/4 tsp. sea salt

• 1/3 cup slivered almonds

Instructions

1. Preheat oven to 400 degrees F.

2. In a large bowl combine olive oil, apple cider vinegar, dijon mustard, garlic, ginger, lemon zest and sea salt.

3. Add asparagus to bowl and coat with sauce 

4. Line TWO baking sheets with parchment paper or a silicone mat.

5. Spread asparagus on sheets and top with sliced lemon.

6. Place sheets in oven and bake for 7 mins.

7. While asparagus is roasting add almonds to a small frying pan and cook over medium heat until browned (about 3-5 mins). Or use toaster oven.

8. Remove sheets from oven and turn over asparagus as best as you can.

9. Swap the rack each sheet was on and bake for another 8 mins.

10. Remove from oven and top with toasted almond.

11. Serve warm.