Tender sauteed asparagus drizzled in a sweet yet pungent lemon vinaigrette topped with toasted sliced almonds. On your dinner table in 10 miutes.
Trim asparagus. If it's your first time snap off the bottom of one asparagus stalk, it will naturally break just about where the woody part ends and the tender part begins. Using that spear as a guide, line it up next to the rest of spears and cut off the woody ends.
Transfer the asparagus onto a serving plate, add a pinch of salt, drizzle with the lemon vinaigrette and sprinkle toasted almonds on top.
Optional: sprinkle freshly chopped parsley and more lemon zest.
Serve immediately! <3