Asparagus with chilli, garlic and almonds

Place a frying pan over a medium heat, add the flaked almonds (20 g) and dry fry for 1-2 minutes, until toasted. Set aside.

Pour the olive oil (1 tbsp) into the same pan and place over a medium heat, add the asparagus (250 g) and season with a pinch of salt. Fry for 2 minutes, shaking the pan to help the asparagus cook evenly. Add the garlic (1 clove) and chilli flakes (1 pinch) and fry for a further 2-3 minutes, tossing, until the garlic is golden and the asparagus is tender. Squeeze over the lemon wedge (1/4) and tip onto a serving plate.

Scatter over the flaked almonds and serve with parmesan shavings (to taste) or anchovies, if you like. try it served alongside roast chicken.