Oven Roasted Asparagus with Toasted Almonds and Feta
1 bunch asparagus, ends trimmed
1–2 ounces of feta, crumbled
2 tablespoons raw sliced almonds, toasted
1 scallion, trimmed and thinly sliced (1 tablespoon of chives would also work)
1/2 Meyer lemon or regular lemon
1 tablespoon fresh dill, roughly chopped
Extra virgin olive oil
Freshly ground black pepper
Preheat oven to 425 degrees. Place the asparagus on a baking sheet and toss with some olive oil and sea salt to coat. Cook for 8 minutes.
Remove from the oven and place the asparagus on a serving platter or plate. Add crumbled feta, toasted almonds, and scallions across the top. Squeeze Meyer lemon juice all over and sprinkle the chopped dill. Finish with a drizzle of good extra virgin olive oil and some freshly cracked black pepper.