Roasted Asparagus w/ Picada
Vedge
30 | 400°
4
X
Ingredients
1/4 cup Panko bread crumbs3/4 tsp salt
1/4 cup chopped almonds1 dash pepper
3 T. olive oil1 tsp. fresh chopped thyme
2 tsp. minced garlic1 package asparagus, trimmed
Directions
Toss bread crumbs and almonds in small bowl with 1 T. olive oil, garlic, 1/4 tsp. salt, and pepper. Transfer to sheet pan and roast until browned, about 8 minutes. Remove from oven and toss with thyme. Meanwhile, trim ends of asparagus with peeler to achieve uniform thickness. Toss in large bowl with 2 T. olive oil, 1/2 tsp. salt and some pepper. Transfer to sheet pan and roast about 6 minutes. Serve with picada sprinkled on top. The picada freezes well if you end up with too much for one serving.