This asparagus side dish with flax is simple to make, yet worthy of a special occasion because of the beautiful presentation!
Asparagus is typically in season from late February to early June, depending on where you live, although April is usually the peak of asparagus season.
Flax is often used in place of breadcrumbs in a variety of recipes – meatballs, meat loaf, veggie burgers, or breaded chicken and fish. This recipe takes the same concept to a crumble topping. The fresh lemon and parmesan combo are perfect for spring!
Note: If you are vegan, we suggest trying nutritional yeast or a vegan cheese in place of the freshly grated parmesan.
Line a sheet pan with parchment paper and add almonds. Toast for 10 minutes or until fragrant. Remove from the oven and turn up the oven temperature to 400 degrees.
Prep the asparagus: rinse and dry well, chop off the woody ends (about 1” from the bottom) and transfer to a sheet pan. Drizzle with 1 Tbsp of the olive oil and season with salt and pepper to taste.
Roast asparagus for 15 minutes or until bright green and tender, but still slightly crunchy.
Meanwhile, add almonds through granulated garlic to a food processor and pulse until finely chopped and well combined (stop before almonds become a meal). Add the remaining tablespoon of olive oil and pulse a few more times to coat the mixture.
Once asparagus is cooked, remove from the oven and top with the crunchy flax/almond topping. Finish with a squeeze of lemon and garnish with lemon wedges. Serve immediately.
