Parmesan Roasted Asparagus

By Chloe Coscarelli (Chloe’s Vegan Italian Kitchen)
Yield 4 servings

Ingredients:

• 1 bunch asparagus, ends trimmed
• 2 tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• Half of a lemon
• Parmesan Topping (see below)

Method:

1. Preheat the oven to 400 °F.
2. On a large rimmed baking sheet, toss asparagus with enough olive oil to coat and season generously with salt and pepper.
3. Roast for about 12 to 18 minutes until fork tender and tips are slightly crispy. Remove from oven and adjust seasoning to taste. Very lightly squeeze lemon juice over asparagus and lightly sprinkle with a tablespoon or two of the Parmesan Topping.

Ingredients:

Parmesan Topping:

(Makes 3/4 Cup)

• 1⁄2 cup blanched almonds
• 1 tablespoon nutritional yeast flakes
• 1⁄2 teaspoon sea salt
• 1 teaspoon pure maple syrup

Method:

1. In a food processor, combine almonds, nutritional yeast flakes, and salt, and process until a fine meal forms. Drizzle in maple syrup, and pulse until incorporated.