Roasted Asparagus Lemon Almond Crumble (Printable Version)
Tender roasted asparagus with zesty lemon-almond crumble — a bright, crunchy spring side in 25 minutes.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ For Roasting
02 - 1½ tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ Lemon Almond Crumble
05 - ⅓ cup sliced almonds
06 - 1 tbsp unsalted butter
07 - 1 tsp finely grated lemon zest
08 - 1 small garlic clove, finely minced
09 - 2 tbsp finely chopped fresh parsley
10 - 2 tbsp grated Parmesan cheese
→ To Serve
11 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus in a single layer on the lined baking sheet. Drizzle with olive oil, season with sea salt and black pepper, and toss to coat evenly.
03 - Roast the asparagus for 10 to 13 minutes, until tender and lightly caramelized.
04 - While asparagus roasts, melt unsalted butter in a small skillet over medium heat. Add sliced almonds and toast, stirring, until golden brown, about 2 to 3 minutes.
05 - Add minced garlic and lemon zest to the skillet; cook for 30 seconds until fragrant. Remove from heat and stir in fresh parsley and Parmesan cheese.
06 - Transfer roasted asparagus to a platter. Top generously with lemon almond crumble. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The lively lemony crumble tastes like springtime in every bite—it’s honestly a secret weapon for rejuvenating weeknight meals.
- It's ridiculously easy but feels fancy, which means you can impress guests with almost zero effort.
02 -
- I once forgot to use parchment and ended up prying spears off the pan—don’t skip it!
- Lemon zest added too early to the skillet can get bitter, so keep it quick.
03 -
- Let the asparagus cool for a minute before topping so the crumble sticks but doesn’t go soggy.
- Grate the lemon zest after slicing the fruit—it’s firmer and easier to zest that way.