Ingredients:
- 1 bunch of fresh asparagus
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar (any kind)
- 1/2 tsp kosher salt
Candied almonds:
- 1/4-1/3 cup sliced almonds (walnuts or pecans can work too)
- 1-2 tsp sugar
- cooking spray
- Heat oven to 425 degrees (roast if your oven has that as an option) and coat a baking sheet with cooking spray
- Rinse, dry, and trim (break off the fibrous base of the stalk) asparagus
- Toss the asparagus in the olive oil and balsamic vinegar mix
- Place the asparagus in a row on the baking sheet
- Sprinkle with kosher salt and place in the oven for 15-20 minutes. Watch closely for preferred doneness.
- While the asparagus cooks, place the nuts into a small skillet coated in cooking spray on low heat.
- Sprinkle the sugar onto the nuts and move constantly until the sugar starts to liquify. Remove the nuts from the pan and allow to cool on a plate or parchment paper.
- Serve the asparagus on a small plater with the nuts sprinkled on top.
- Enjoy!
If you are a patient and have questions about your diet, please ask your oncologist at your next appointment about receiving a complimentary nutritional session with Melanie Mitchell, Cancer Partners’ Registered Dietitian.