Roasted Asparagus with a Lemon and Walnut Crumble

2 bunches of asparagus

1 tbsp of avocado oil

pinch coarse salt and

freshly ground pepper

2 tbsp coconut oil

¾ cup walnuts

1–2 cloves garlic, crushed

½ a lemon juiced and zested

METHOD

Preheat the oven to 200°C. On a baking tray drizzle avocado oil, salt and pepper over the asparagus and toss well. Roast until the asparagus is browned and tender, about 18–20 minutes. Toss halfway through cooking.

Place the walnuts in a food processor or blender and pulse until a coarse meal is achieved.

Melt the coconut oil in a small saucepan over medium heat. Add the walnuts, garlic and a pinch of salt. Cook, stirring frequently, being careful not to burn them, until golden brown, about 5 minutes. Remove from the heat and stir in the lemon juice and zest.

Top the asparagus with a generous portion of the walnut crumble (reserve the rest of the crumble for another use) and enjoy.

Note: You can save the walnut crumble in a mason jar on the counter for up to 7 days.