Fresh Asparagus with Buttered Almonds

  • Prep Time: 16 mins
  • Total Time: 21 mins
  • Servings: 4-6
  • Ingredients

  • 3tablespoonsbutter
  • 1cupsliced almonds
  • salt
  • freshly ground black pepper
  • 1lbfresh pencil asparagus, trimmed and blanched
  • Directions

  • In a large sauté pan, over medium heat, melt the butter.
  • Add the almonds.
  • Season with salt and pepper.
  • Sauté until golden, about 2 minutes.
  • Add the asparagus.
  • Season with salt and pepper.
  • Sauté for 2 minutes.
  • Remove and serve.
  • Reviews

  • “This asparagus went very well with your Halibut with fresh tomato sauce Dancer^!!The colours of both recipes together made a great presentation.Wonderful combination, the almonds, butter and asparagus.Asparagus is our favourite veggie and we will be serving it often this way, especially for guests.Thanks for sharing!!”

  • “A quick and simple recipe with nice presentation. The asparagus came out very tender and flavorful. The almonds add a nice touch.”

  • “Made this last night with my turkey dinner and it was fantastic.Thanks for an easy tasty way to do asparagus!”

  • “I was amazed by what the almonds did for the aspagus. The combo was this is a holiday quality side dish that is very simple and quick to make up, It’s a keeper!”

  • “I loved the buttered almonds with this asparagus.I reduced the amount of butter to only 2 tablespoons and lightly steamed my asparagus before adding to the saute pan just long enough to coat with the crunchy almonds and butter.This was great with roasted chicken and Recipe #170353.”

  • “I made this as the “vegetable” for my Easter dinner — it was terrific all the way around! Very easy to do, wonderful flavor and beautiful color. I rec’d lots of compliments on your recipe, Dancer^! Thanks!”

  • “I took a chance by using frozen asparagus spears that were carefully defrosted. I was afraid of the aspargus being waterlogged. Unfortunately I have a difficult time finding high quality fresh asparagus in town. I opted to roast instead of sauteing the asparagus. Due to the fact I chose to roast the vegetables, I used half butter and half olive oil to avoid burning the asparagus. Garnished the cooked asparagus with lemon slices.We loved the almonds with the asparagus-a good match!! Freshly ground pepper is definitely a requiremnet.Thanks, Dancer!cg ;)”

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