- 2 pounds (900g) asparagus spears
- 4 teaspoons extra virgin olive oil, divided
- 1/4 cup (25g) sliced almonds
- 2 large cloves garlic, crushed
- 1 teaspoon orange zest (from one orange)
- Salt and black pepper
Preheat oven to 400ºF (200ºC)
Trim the asparagus and place on a lined baking sheet. Add 2 teaspoons of the oil and toss to coat. Roast for 15 minutes, or until fork-tender.
Alternatively, you can cook the asparagus in a large frying pan. Heat the pan with an inch of water, bring to a boil, add the asparagus, and cook until fork-tender, about 5 minutes; drain and dry the asparagus.
Meanwhile, to make the gremolata, place a small saucepan over medium-low heat and add the almonds. Stir often until toasted. Watch them carefully so they do not burn. Add the remaining 2 teaspoons oil, the garlic, and the orange zest and stir. Cook for 1 minute and then set aside to cool.
When the asparagus spears are cooked, move them to a platter. Add salt and pepper to taste. Scatter the gremolata on top and serve warm or at room temperature.