YIELD: 6 servings 2 bunches aparagus, woody ends     removed (about 20 stalks) 2 Tbsps. olive oil ½ tsp. salt ½ cup fresh flat-leaf parsley,     chopped finely 1 clove garlic, minced zest of 2 lemons ¼ cup unsalted roasted almonds 1. Place the asparagus in a large bowl and add the olive oil and salt, tossing until completely coated. 2. Preheat the oven to 400°F. Transfer the asparagus to 2 baking sheets, arranged in a ...

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