Asparagus with Macadamia Nuts


  • 1 lb fresh asparagus
  • 1 tbs olive oil
  • 2 tsp garlic, chopped
  • 1 tsp kosher salt
  • fresh cracked black pepper to taste
  • 1 tbs fresh lemon juice
  • 1 tbs lemon zest
  • 3 tbs coarsely chopped raw macadamia nuts
  • Preheat oven to 375 degrees.
  • Wash and dry the asparagus spears, then place them on a baking sheet.
  • Drizzle oil over the spears and sprinkle with garlic salt and pepper, lemon juice and lemon zest.
  • Toss to coat evenly.
  • Roast for 15 to 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 the roasting pan and top with macadamia nuts.
  • Serve warm.

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