Ingredients
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1 lb fresh asparagus
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1 tbsp olive oil
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2 tsp finely chopped garlic
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1/4 tsp sea salt
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Ground black pepper to taste
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1 tbsp fresh lemon juice
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1 tbsp lemon zest
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3 tbsp coarsley chopped raw macadamia nuts
Steps
1
Preheat oven to 375°F. Wash and dry the asparagus spears and then place them on a baking sheet. Drizzle oil over the asparagus spears and sprinkle with garlic, salt, pepper, lemon juice and lemon zest. Toss to coat evenly. Roast for 15–20 minutes. In a dry skillet, toast the macadamia nuts over medium heat until lightly browned and fragrant, about 5 minutes. Arrange the asparagus spears on a serving plate, drizzle with any juices from roasting pan and top with macadamia nuts. Serve warm.