- 2 minutes
- 10 minutes
- 4 to 6
- Preheat the oven to 500 degrees and prepare asparagus by chopping off at least 1 ½ inches of the woody feet of each stalk. Then toss with olive oil on a baking pan and place in the oven for 8 minutes, rotating once for even cooking. If half way through the tips look done, cover with a strip of aluminum foil and continue cooking.
- While the asparagus is baking, toast the slivered almonds in a dry cast iron skillet on medium heat just until golden brown, just a minute or two, and remove the pomegranate seeds with a spoon.
- When the asparagus is done, remove from oven and drizzle with lemon juice. Toss to coat then transfer to a serving dish and sprinkle with toasted almonds, pomegranate arils, and lemon zest across the middle of the asparagus. Add salt to taste and serve immediately