Asparagus Almondine
Ingredients
- 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
Instructions
- 1
Toast the almonds
- 2
Melt the butter in a large sauté pan over medium heat. Add the almonds and sauté for about 3 to 4 minutes or until lightly golden, stirring and flipping occasionally so that they do not burn. Use a slotted spoon to transfer the almonds to a plate, leaving behind the leftover butter in the pan.
3 min - 3
Sauté the asparagus
- 4
Add the shallots to the hot butter and sauté for 1 minute, stirring occasionally. Add 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. (I prefer mine quite crisp.)
1 min - 5
Season
- 6
Add the lemon juice and half of the almonds and toss to combine. Season with salt and pepper to taste.
- 7
Serve. Serve warm, garnished with the remaining almonds and an extra twist of black pepper.
