15 minutes to make
2 handfuls blanched almonds
2 big bunches asparagus
2 tbs olive oil
Juice and zest of 2 lemons
Salt and pepper, to taste
A pinch of nutmeg
1. In a frying pan, toast the almonds until golden. Set aside.
2. Heat oil and cook asparagus over medium heat until just soft.
3. Toss in the rest of the ingredients and adjust seasoning.
4. Toss with almonds and serve.