Roasted Asparagus with Almonds and Asiago

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From: Deborah Kahrs

1 ˝ lbs. asparagus
3 T. olive oil, divided use
Salt & Pepper, to taste
1/3 c. sliced almonds
1 T. fresh lemon juice
2 oz. Asiago cheese, shaved or shredded (about 1 cup)

Preheat oven to 450 degrees F. Toss asparagus with 2 T. of the olive oil. Season with salt and pepper and roast for approximately 20 minutes. Meanwhile, toast almonds in oven, sauté pan or microwave just until golden being careful not to burn them. Transfer asparagus to platter and drizzle with lemon juice and remaining 1 T. of olive oil. Scatter cheese over, sprinkle with almonds, and serve. Serves 6.