Sunday, May 3, 2009

Almond Asparagus

This is a beautiful, great tasting side-dish that works with just about any main course. The crunchy snap of the asparagus holds up well with the lemon juice and butter, and the almonds make for a great, flavorful addition.


2 pounds fresh asparagus
2 tablespoons butter or margarine
1 tablespoon lemon juice
3/4 cup slivered almonds, toasted
1/2 teaspoon salt 

1/4 teaspoon pepper

Snap off tough ends of asparagus. Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Melt butter in a large skillet over medium heat; add asparagus, and sauté 3 to 5 minutes. Toss asparagus with lemon juice and remaining ingredients.

No comments: