courtesy of Lauren Ulm, www.veganyumyum.com
Serves two to four as a side
1/4 Cup Sliced Almonds, roughly crushed and divided
1 Tbs Powdered Soup Stock (I used Bill’s Chik’nish Seasoning)
2 tsp Red Chili Flakes
1 lb Asparagus Spears, trimmed
2 Carrots, peeled
2 tsp Peanut Oil (or any kind you like)
1 tsp Toasted Sesame Oil (or any other kind)
Fresh Zest and juice of 1 Lemon
Preheat oven to 450º F.
Roughly crush the almonds so that most are ground fairly fine, but there are some larger pieces of almonds left in the mix. Mix together 1/2 of the ground almonds, the soup stock powder, and the chili flakes.
Trim the carrots to the same length, roughly, as the asparagus spears. Half the carrots lengthwise, then quarter them, and continue cutting each piece lengthwise until you have lots of long, flexible, thin strips of carrots.
In a large bowl, toss the carrots and the asparagus spears in the oils. Sprinkle the almond seasoning over the asparagus and carrots and toss well, making sure the coating sticks to the veggies.
Arrange the veggies in one layer on a parchment covered baking sheet. If there is any seasoning left in the bowl, scrape it onto the veggies.
Bake for about 5 minutes, or until the veggies are tender and starting to color. Finish under the broiler for a few minutes (watching it, it’ll burn easily) until brown and crispy in places.
Top with the remaining almond pieces, lemon zest, and season with a sprinkle of lemon juice if desired.
This is best served hot/warm. The asparagus should be cooked through and tender, but not mushy. It’s a perfect compliment to any spring dinner or lunch.