2 ounces slivered almonds
1 bunch asparagus, trimmed, removing woody steams
1 1/2 tablespoons olive oil
1 1/2 teaspoons Simply Organic® adobo seasoning
1/2 teaspoon Simply Organic® paprika
In a dry 8-inch skillet, toast the almonds, stirring often, until fragrant and lightly golden, about 5 to 8 minutes. Remove, pour the almonds into a small bowl, and set aside.
In a shallow dish, toss the asparagus with the olive oil, adobo seasoning and paprika.
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes, as they make food taste like lighter fluid. Aim for medium-high heat. If your grill lid has a thermometer built into the lid, it should read about 375°F. Once your grill is hot, lay the asparagus perpendicular to your grill grates, and cook for 8 to 10 minutes, turning once until fork tender yet still firm.
Serve on a platter topped with toasted almond slivers.