- 1 bunch asparagus
- 1 Teaspoon lemon juice
- 3 Teaspoons olive oil
- Zest of 1/4 lemon, sliced thinly
- 1 clove garlic, sliced
- 2 Tablespoons toasted sliced almonds
- 1/4 Teaspoon kosher salt
- Pepper, to taste
Shave the asparagus using a vegetable peeler from the end of the stalk to the tip. Place in a large mixing bowl. Toss with the lemon juice and 2 teaspoons of the olive oil. Set aside.
In a small frying pan, heat up the remaining olive oil, and fry the lemon zest and garlic until crisp, about 1 minute. Drain and pat dry.
Toss the fried lemon zest, garlic, and almonds with asparagus. Season with the salt and pepper, to taste, and serve immediately.