Pan Charred Asparagus with Toasted Almonds

Fall at the Farmer’s market brings some of the most lovely colors and foods. Sweet potato, pumpkin, squash, asparagus, and so many more delicious staples. Eating clean nutritious food for Thanksgiving will make most people gasp, but if you want to break the tradition of being rolled into bed after dinner, then you’ve come to the right place. I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be easy, healthy, and tasty options to serve this year.

Asparagus charred gives this veggie such a great flavor. Focus on getting the asparagus super toasty or crispy for the best taste.

Source: Diners Dishes & Deserts

Serving: 4

What you need:

½ pound asparagus, cut into 2 inch pieces
2 tsp avocado oil (walnut oil, or olive oil works too)
1 Tbls fresh squeezed lemon juice
salt and pepper to taste
2 Tbls toasted almonds, chopped

Get to it:

Heat a heavy skillet (not nonstick) over high heat for 2 minutes.
Spray pan with cooking spray, immediately add asparagus, shaking into a single layer. Cook for 2 minutes, without stirring.
Once lightly charred, stir, and cook for about 5 more minutes, stirring occasionally.
Remove from heat.
Toss the asparagus in oil. Season with salt and pepper.
Add lemon juice and walnuts, stirring to coat.
Serve immediately

Pan-Charred-Asparagus-with-Lemon-and-Walnuts

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