Asparagus Almondine Recipe
Ingredients
- 2 bunches asparagus (medium thickness, woody ends trimmed)
- 6 tablespoons unsalted butter
- ½ cup sliced almonds
- ¼ teaspoon fine sea salt
- Juice of ½ lemon
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper
- Flaky sea salt (for serving)
Instructions
- 1
Steam the asparagus spears over 1-2 inches of water, about 2 minutes, or until the spears have softened but still snap. Transfer to a bowl of ice water to stop the cooking and then to paper towels to pat dry.
2 min - 2
Heat
- 3
In a large skillet set over medium-low heat, melt the butter. Stir in the almonds and shake the pan, about 2-3 minutes, or until the butter is dark gold and has a nutty aroma. The almonds should not be darker than pale gold.
3 min - 4
Cook
- 5
Add the asparagus to the skillet and cover. Shake the pan so the butter coats the asparagus. Cook, shaking the pan continuously, about 2-4 minutes, or until the almonds and butter darken in color one shade to a light brown and the asparagus is cooked to desired tenderness. If the asparagus or almonds are darkening too quickly, reduce the heat to low.
4 min - 6
Sprinkle the asparagus with lemon juice, parsley, tarragon, chives and pepper and shake the pan until evenly distributed.
- 7
Serve
- 8
Display the asparagus on a small platter and spoon the butter, herbs and almonds over the top. Sprinkle with freshly ground black pepper and flake sea salt. Serve immediately.
Nutrition
Per serving (based on 6 servings)
