| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Two 1-pound bunches thick asparagus, ends trimmed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 6 tablespoons blanched sliced almonds
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon sugar
- 1 1/2 teaspoons lemon zest
Instructions
- Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
- Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
- Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams
Nutrition Facts
| Calories | 110 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 125 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 6 grams |
| Protein | 2 grams |
| Sugar | 8 grams |
| Calories | 110 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 125 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 6 grams |
| Protein | 2 grams |
| Sugar | 8 grams |
Reviews
Love this keto friendly almond vinaigrette!!
Do think I could substitute Almond Butter instead of blanched almonds & leave out sugar??
Do think I could substitute Almond Butter instead of blanched almonds & leave out sugar??
Excellent!