Roasted Asparagus with Almonds and Asiago

Ingredients

• 0.3 cup almonds sliced
• 1 cup asiago cheese shaved
• 1.5 pounds pencil-thin asparagus (see Note)
• 1 tablespoon juice of lemon fresh for serving
• 3 tablespoons olive oil extra-virgin
• 6 servings salt and pepper freshly ground

Equipment

• baking sheet
• oven

Directions

1. Preheat the oven to 45
2. 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.
3. 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. Notes: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.