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Asparagus with Crunchy Flax Almond Topping

Servings: 4


  • 1 bunch of asparagus
  • 2 Tbsps extra virgin olive oil divided
  • ¼ cup whole almonds toasted (see instructions)
  • 2 Tbsp Manitoba Milling Smooth Whole-Milled Flaxseed
  • 2 Tbsp grated parmesan cheese
  • 1 tsp fresh lemon zest
  • ¼ tsp red pepper flakes
  • ¼ tsp granulated garlic
  • Salt & pepper to taste


  • Preheat oven to 300 degrees.
  • 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.