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2 lbs. fresh asparagus
2 Tbs. Epicurean Garlic Extra Virgin Olive Oil
¾ tsp salt
½ tsp pepper
½ cup slivered almonds
Snap off and discard tough ends of asparagus. Place asparagus on a lightly greased baking sheet. Drizzle evenly with Epicurean Garlic Extra Virgin Olive Oil. Sprinkle evenly with salt & pepper.
Bake for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish & sprinkle with almonds.
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