Asparagus Ribbon Salad- Clean Eating
Adapted loosely from smittenkitchen
Makes 4 small salads

1 pound asparagus, rinsed
1/3 cup sliced almonds, toasted
Juice from 1 lemon
Olive oil
Coarse salt
Freshly ground black pepper
Toast the almonds:
Preheat oven to 400 degrees F. Spread almonds in a single layer on baking sheet. Bake for 8-10 minutes, turning often. Watch closely making sure they do not burn. Remove from oven and cool while you shave the asparagus.
Snap off the thick ends of the stalk and discard. Shave the asparagus stalk all the way down to create ribbons.
Keep the asparagus tips for other recipes, like roasting them for a delicious snack.
Gently pile your ribbons in four small bowls. Squeeze lemon juice over the asparagus ribbons and drizzle with a little olive oil. Sprinkle salads with salt, pepper and toasted almonds.