Homemade Asparagus Almondine
- Yield 4
- Prep 7 minutes
- Cook 8 minutes
- Total 15 minutes
Homemade Asparagus Almondine is a sides recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 tablespoons butter
- 1/3 cup sliced almonds
- 1 large shallot, peeled and very finely chopped
- 1 1/2 pounds asparagus, trimmed and sliced on a bias into bite-sized pieces
- 2 large garlic cloves, minced
- 1 medium lemon, zested and juiced
- fine sea salt and freshly-ground black pepper
Method
Toast the almonds. Melt the butter in a large sauté pan over a medium burner. Tip in the almonds and sauté for about 3 to 4 minutes or until lightly golden, stirring and flipping occasionally so that they do not burn. Take a slotted spoon to move the almonds to a plate, leaving behind the leftover butter in the pan.
Sauté the asparagus. Tip in the shallots to the hot butter and sauté for 1 minute, stirring occasionally. Tip in the asparagus, garlic, lemon zest and toss to combine. Increase heat to medium-high and sauté for 2-3 minutes, stirring occasionally, until the asparagus reaches your desired level of tenderness. (the cook prefer mine quite crisp.)
Salt Tip in the lemon juice and half of the almonds and toss to combine. Salt with salt and pepper to taste.
Plate Plate warm, garnished with the remaining almonds and an extra twist of black pepper.
