1/2 cup toasted slivered almonds, divided
2 cloves of garlic, finely chopped
2 tsp. fresh lemon juice
1/2 cup Mayonnaise
Salt and freshly ground black pepper
1 lb. fresh green beans or asparagus, trimmed
2 Tbsp. Olive Oil
Preheat oven to 425 deg
Process 1/4 cup almonds, garlic, lemon juice and mayo in food processor until smooth. Season with salt and pepper. Turn into small bowl.
Arrange green beans in roasting pan or baking sheet; toss with olive oil. Season, if desired with salt and pepper. Roast, turning once, 15 minutes or until lightly golden brown. Arrange on serving platter, then drizzle with aioli and garnish with remaining almonds, lemon zest and a drizzle of lemon juice.
Ailoi can be made up to 4 hours in advance and refrigerated. Bring to room temperature before serving.