- 1 Tbsp vegan butter or olive oil
- 1 lb asparagus
- 2 cloves garlic, minced
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 3 Tbsp parsley, finely chopped
- Zest of 1 lemon
- 1/2 lemon, juiced
- 1 Tbp extra virgin olive oil for finishing
Trim ends off of asparagus, about 1/3 of the spears. In a skillet, over medium heat, melt the butter or oil. Add asparagus, 1/4 teaspoon salt and 1/8 teaspoon black pepper and sauté for 6-7 minutes, stirring occasionally.
Add garlic and sauté another minute, until asparagus is tender.
Meanwhile, combine almonds and remaining ingredients, including remaining salt and pepper, in a small bowl and mix.
Remove asparagus and top with almond mixture. Drizzle with extra virgin olive oil, serve immediately.