gluten-free | vegetarian
+ sliced almonds + avocado oil + asparagus spears + garlic + lemon juice + salt & pepper + optional: lemon zest and/or fresh parsley
LEMON GOAT CHEESE SAUCE: + soft goat cheese + plain yogurt + garlic clove + fresh lemon juice + honey + avocado oil Blend all ingredients in food processor until smooth.
Toast the almonds in a skillet for 6-8 minutes. Remove, wipe out skillet then return to heat. Add oil and swirl in bottom of pan. Add the asparagus spears and cook for 6 minutes.
Add the garlic and continue cooking for 2-3 minutes more. Add a squeeze of lemon juice and dash of salt & pepper.
Transfer the asparagus to a serving platter and top with a drizzle of the goat cheese sauce and toasted almonds. Garnish with lemon zest and fresh chopped parsley, if desired.
Serve right away! Keep any leftovers in an airtight container in the fridge for up to 3 days.
Crisp-tender, perfectly sautéed asparagus is topped with toasted almonds and garlicky, lemon goat cheese sauce. A tasty spring side-dish that takes less than 30 minutes.