Roasted Asparagus With Almonds and Asiago

Wonderful blend of flavors in this asparagus dish designed by Chef Grace Parisi of "Food & Wine". It is super fast to prepare, healthy and so delicious! NOTE: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  pencil-thin asparagus (see Note above)
• 3  tablespoons extra virgin olive oil
•  salt
•  fresh ground pepper
• 1⁄3 cup  almonds, sliced
• 1  tablespoon fresh lemon juice, plus lemon wedges, for serving
• 2  ounces asiago cheese, shaved (1 cup)

Directions

1. Preheat the oven to 450°. 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.
2. 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.