2 lbs. fresh, cooked asparagus 2 T. olive oil 1/4 C. slivered almonds 1 T. lemon juice 1 t. sea salt
Steam asparagus to al dente, then drain. Add olive oil to small skillet. Cook almonds over low heat until golden brown, about 5-7 minutes; stir constantly. Remove from heat. Add lemon juice and salt. Pour over hot asparagus.
Vegetables,Virgin Diet