Easy Sauteed Asparagus Amandine
Impress dinner guests with elegant Sauteed Asparagus Amandine. This asparagus recipe is delicious and can be prepared in under 15 minutes.
- 1 pound asparagus trimmed (see method above)
- ¼ cup unsalted butter
- ½ cup almonds sliced
- 1 large lemon juiced and zested
- ¼ cup flat leaf parsley chopped
- ¼ tsp. salt
- ¼ tsp. coarsely ground pepper
Blanch the Asparagus
First, prepare an ice bath - fill a large bowl with ice and water.
Bring a saucepan filled with water to a rolling boil.
Place asparagus spears into boiling water.
Quick boil asparagus. For thin stalks, boil for 30-45 seconds. For thicker stalks, boil for 1 minute.
Remove asparagus and transport immediately to prepared ice bath for 1 minute.
Remove asparagus from ice bath and place to the side on a sheet pan lined with paper towels.
Toast the Almonds
Place almonds into a skillet set over medium high heat.
Toast almonds, stirring occasionally, until they turn slightly brown and they have a nutty aroma, about 5 minutes.
Prepare the Amandine Sauce
Once the almonds are toasted, reduce heat to medium low. Add butter to the skillet and melt.
When butter is melted, add the juice of 1 lemon, ¼ tsp. salt, ¼ tsp. pepper.
Drop blanched asparagus into the skillet and cook in the sauce until asparagus is tender, about 4-5 minutes.
Garnish with chopped parsley and lemon zest. Serve immediately.
Serving: 1servingCalories: 159kcalCarbohydrates: 7gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 20mgSodium: 84mgPotassium: 284mgFiber: 4gSugar: 2gVitamin A: 1024IUVitamin C: 17mgCalcium: 62mgIron: 2mg