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| Asparagus Almondine | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: 20 min Difficulty: easy Serving Size: 4 |
1/4 c. slivered blanched almonds 1 lb. asparagus 2 tbsp. butter 1/4 tsp. salt |
| Instructions: | |
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In 10 inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally. Remove almonds to small plate, set aside. Meanwhile, hold the base of each asparagus stalk firmly and bend the stalk, then end will break off at the spot where the stalk becomes too tough to eat. Discard the tough ends, trim scales if stalks are gritty. In same skillet, cook asparagus and butter, uncovered, turning asparagus frequently until asparagus is tender-crisp. Sprinkle with salt and toasted almonds | |
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