Roasted Asparagus With Smoky Lemon Yogurt, Chopped Eggs And Toasted Almonds

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2 large eggs

1/3 cup whole blanched almonds, Marconas if you can get them

1 cup plain yogurt (strained or Greek-style if you can find it)

2 tablespoons lemon juice

1 teaspoon smoked paprika

1 small clove garlic, minced

1/4 teaspoon table salt

1 tablespoon olive oil

1 pounds asparagus spears, tough ends trimmed or peeled

Salt and freshly ground black pepper

Squeeze of lemon juice

Drizzle of olive oil

Coarse sea salt

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