Description
An AMAZING Gluten Free recipe that can be made as an appetizer or as a Vegetarian meal. Done in 10 minutes! Can be eaten hot, warm or room temperature
Ingredients
Scale
- 1 bunch fresh asparagus, trimmed
- 1 pint grape tomatoes, halved
- 3 tablespoons slivered almonds
- 2–3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 – 1 teaspoon kosher sea salt
- 1/4 teaspoon pepper
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°
- Break off the thick part of the asparagus by holding both ends lightly with 2 fingers and snap the asparagus in half. It will break at the weakest part.
- Place the asparagus, tomatoes and nuts on a baking sheet lined with Parch paper or a Silpat
- Combine the 2 tablespoons oil, the garlic, and salt and pepper and drizzle it over the asparagus and toss to coat
- Sprinkle the cheese on top
- Bake 8-10 minutes or just until asparagus is tender
Notes
All nutrition information is approximate:
Calories 149; Fat 12 gr; Cholesterol 6.6 mg; Sodium 488 mg; Carbs 6.5 gr; Fiber 2.1 gr; Sugar .8 gr; Protein 5.7 gr
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- Cook Time: 10 minutes
