4 servings kosher salt and pepper black freshly ground
1.5 tablespoons juice of lemon
1.5 teaspoons lemon zest
1 tablespoon olive oil
0.3 teaspoon sugar
Equipment
baking sheet
baking paper
oven
blender
Directions
Preheat the oven to 425 degrees F. Position a rack in the top third of the oven.
Place the asparagus on a baking sheet lined with parchment paper.
Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt.
Pour the sauce onto a platter and place the asparagus on top.
Garnish with the zest and remaining 1 tablespoon almonds.
