Asparagus almondine
Servings: 4 servings
Ingredients
- 1 lb (450g) asparagus, preferably thin asparagus spears
- 1/2 cup (40g) sliced almonds, skin-on almonds are better
- 4 tablespoons (60g) butter
- 2 small shallots or 1 large
- 4 cloves garlic
- zest grated from 1 lemon
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Prepare the asparagus: Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). Peel 1/3-1/2 bottom of medium and thick asparagus spears with a vegetable peeler. Cook the asparagus for about 4-5 minutes or until tender but still a little bit crunchy (I cooked it in a large frying pan that fit the asparagus nicely). Add to an ice bath (a bowl filled with cold water and ice), this is optional but it helps to preserve the green color of asparagus.
- Prepare other ingredients: Finely dice shallots, finely chop garlic, zest and juice the lemon.
- Make the almond garnish: Add the almonds in an even layer to a big frying pan. Toast them in a dry pan until lightly golden (medium-high heat). Add butter and shallots, cook for about 2-3 minutes, stirring from time to time, until the shallots are soft. Add garlic and lemon zest, cook, stirring, for about 30-60 seconds, until the garlic is fragrant.
- Assemble: Add the cooked asparagus and briefly warm up with the sauce. Take the pan off the heat, add the lemon juice, and toss everything together. Season with salt and pepper to taste, and with more lemon juice, if necessary.
- Enjoy!
Notes
- If your asparagus is super thin, cook it for just 2-3 minutes.
- I served this asparagus with hard-boiled eggs on the side (add eggs to cold water, bring to boil, and cook for 6 minutes).
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 199kcal