Ingredients

• 15 medium asparagus spears, ends trimmed (½ lb.)
• 1 Tbsp. extra-virgin olive oil
• ¼ tsp. Himalayan salt
• 1 Tbsp. slivered almonds

Directions

1. Preheat oven to 400° F.
2. Arrange asparagus in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt.
3. Bake for 25 minutes, or until tender-crisp. Remove from oven.
4. Sprinkle with almonds; serve.

Nutrition

• Calories: 207
• Total Fat: 18 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 575 mg
• Carbohydrate: 11 g
• Fiber: 6 g
• Sugar: 5 g
• Protein: 7 g