Asparagus Almond Crostini With Fennel Frond Gremolata
[Vegan, Gluten-Free]

To Make the Roasted Veggies and Almonds:

1. Preheat your oven to 400°F.
2. Clean the veggies well and trim off any ends or cores if necessary. Slice everything into similar-sized pieces and put it on a baking sheet. Drizzle a bit of olive oil over the veggies, season with a bit of salt and pepper, and then toss to coat.
3. Roast the veggies for a total of 15 minutes until the edges just start to caramelize. During the last 5 minutes of roasting time, toss in the almonds. Once you remove the baking sheet from the oven, squeeze the lemon juice over the veggies and toss to combine. Set aside the veggies until you are ready to assemble the crostini.

To Make the Gremolata:

1. Combine all of the ingredients together in a small bowl, making sure to mix well. Set aside until ready to use.

To Make the Crostini and Assemble:

1. Depending on the size of your bread, you may wish to cut it in half to make smaller crostini. Lightly drizzle the slices of bread with a bit of olive oil, then toast them to your liking.
2. Top each piece of bread with a heaped spoonful of the veggie mixture and then sprinkle the gremolata over the top. Finish with a pinch of smoked sea salt if you wish.