Roasted Asparagus and Arugula Salad

Ingredients:
1 bunch of asparagus
1 bunch of arugula (chopped)
1 cucumber
3 Tbsp. olive oil
salt and pepper
1/3 cup almonds
1 1/2 Tbsp. lemon juice
1 tsp. honey

Directions:
Preheat oven to 450 degrees.
Cut off tough ends of asparagus (about an inch from the bottom).
Place on foiled baking sheet and drizzle with 1 Tbsp. of olive oil. Rub to evenly coat.
Sprinkle asparagus with salt and pepper and roast in the oven for about 12 min.
Toast the almonds in a small skillet over medium heat until golden brown. Remove and set aside.
When the asparagus is done, allow to cool then cut the stalks into 4-5 pieces.
In a small bowl, whisk together orange juice, 1 Tbsp. lemon juice, honey, and a pinch of salt.
While whisking, drizzle in remaining olive oil.
Chop the cucumber into slices or chunks.
Combine the arugula, asparagus, almonds, and cucumbers. Toss with the dressing.
Serve and enjoy!