Roasted Asparagus with Almonds and Asiago

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 1/2 pounds pencil-thin asparagus (see Note)
2. 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 1/3 cup sliced almonds
5. 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
6. 2 ounces Asiago cheese, shaved (1 cup)

1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden. 
2. Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.