Asparagus Almondine
Total Time
15 mins
Prep Time
7 mins
Cook Time
8 mins
Rating
5 out of 5 stars
(2)
Ingredients
4 to 6 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
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Preparation
Step 1
Toast the almonds. 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.
Step 2
Sauté the asparagus. 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.)
Step 3
Season. Add the lemon juice and half of the almonds and toss to combine. Season with salt and pepper to taste.
Step 4
Serve. Serve warm, garnished with the remaining almonds and an extra twist of black pepper.
Step 5
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Chef's notes
Add fresh herbs like basil, chives, dill, rosemary, tarragon, or thyme.
Add honey for sweetness with the lemon juice.
Add heat with crushed red pepper flakes.
Add Parmesan as a garnish or mix in before serving.
Use different nuts or seeds like pine nuts, walnuts, pecans, pistachios, or pepitas.
Blanch the asparagus for a traditional amandine preparation, though it's optional.
Make it vegan with vegan butter or olive oil.
