Lemony Roasted Asparagus
from Cookie + Kate

Toasted sliced almonds

Light drizzle of balsamic reduction or regular balsamic vinegar

Garlic butter

Pat or two of butter

Light sprinkle of red pepper flakes

Small handful fresh mint, finely chopped

Sprinkle of finely grated Parmesan cheese (optional)

Lemon wedges, from the remaining ½ lemon

Zest and juice of ½ medium lemon, preferably organic

Freshly ground black pepper, to taste

Salt, to taste

1 to 2 teaspoons olive oil

1 large bunch (about 1 pound) fresh asparagus