If you’re in the mood for a dish that’s as pretty on your plate as it is vibrant in flavor, look no further than Asparagus Almondine. This classic French-inspired side combines crisp-tender asparagus and nutty, golden brown almonds with a bright pop of lemon and fresh herbs—simple ingredients coming together to make a side that’s both elegant and approachable. Whether you’re planning a fancy brunch or just want to jazz up weeknight veggies, Asparagus Almondine will bring springtime freshness to your table in less than 20 minutes.
Ingredients You’ll Need
You’ll be amazed how a handful of kitchen staples create big, memorable flavor! Every ingredient in Asparagus Almondine brings something essential: color, crunch, freshness, or a rich buttery base. Here’s a closer look at what you’ll need and why each item matters.
- Fresh asparagus (1 pound, trimmed): The star of the dish—look for firm, bright-green stalks for a crisp bite.
- Unsalted butter (2 tablespoons): Adds a luscious, silky richness that coats every spear.
- Sliced almonds (1/4 cup): These bring a gorgeous crunch and a nutty, toasted aroma that defines Almondine dishes.
- Garlic (1 clove, minced): Just enough to give a savory backbone without overwhelming the delicate asparagus.
- Lemon juice (from 1/2 lemon): Brightens the whole dish and balances the richness of the butter.
- Salt and black pepper (to taste): Simple seasoning that sharpens and deepens the other flavors.
- Lemon zest & fresh parsley (optional, for garnish): Add extra color and zing for that final flourish!
How to Make Asparagus Almondine
Step 1: Blanch the Asparagus
Start by bringing a large pot of salted water to a rolling boil. Drop your trimmed asparagus in, and let them blanch for about 2 to 3 minutes—just until they turn that irresistible, bright emerald green and become crisp-tender. Immediately transfer the asparagus to a bowl of ice water to halt the cooking and lock in their color. Once cooled, drain them and pat dry with a clean towel.
Step 2: Toast the Almonds in Butter
In a large skillet over medium heat, melt the butter. Add the sliced almonds and gently stir—watch closely as they toast to golden brown perfection. You’ll hear and smell when they’re ready, usually after 2 to 3 minutes. Be vigilant, as almonds can go from toasted to burnt in a flash!
Step 3: Add Garlic for Aroma
Stir in the minced garlic and cook for about 30 seconds. The instant you smell that savory-garlicky fragrance, you’re ready for the next step. This quick addition builds depth without overpowering the whole dish.
Step 4: Toss in the Asparagus and Season
Add your prepared asparagus to the skillet with the buttery almonds. Toss everything together so each spear gets a bit of that rich, nutty goodness. Season with salt and black pepper to taste, then remove from the heat.
Step 5: Finish with Lemon and Garnish
Drizzle the juice of half a lemon over the asparagus almondine for a burst of brightness. If you love a little extra pizzazz, sprinkle on finely grated lemon zest and a handful of fresh chopped parsley. Serve warm, and bask in the applause when you bring this beauty to the table!
How to Serve Asparagus Almondine
Garnishes
Give your Asparagus Almondine a finishing touch with a shower of lemon zest and a scattering of chopped parsley. These garnishes add lively color and a fresh flavor burst, elevating the presentation and taste without extra fuss.
Side Dishes
This dish loves company! Asparagus Almondine is a French classic that pairs wonderfully with delicate fish, roast chicken, or juicy steak. Try it alongside fluffy rice pilaf or creamy mashed potatoes for a full, satisfying meal.
Creative Ways to Present
Arrange the asparagus spears elegantly on a platter, scatter the toasted almonds over the top, and spoon any extra butter from the pan around the edges. For special occasions, serve each person a bundle of spears tied together with a fresh chive for an extra “wow” factor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Asparagus Almondine, transfer it to an airtight container and refrigerate promptly. It will stay fresh for up to 2 days, but the almonds will soften a bit as they absorb the delicious lemony butter.
Freezing
While you can technically freeze this dish, it’s not ideal. Asparagus tends to lose its snappy texture after thawing, and the almonds can become chewy rather than crisp. For best results, enjoy Asparagus Almondine freshly made.
Reheating
Gently reheat leftovers in a skillet over low heat. Stir occasionally and add a splash of water or lemon to refresh the flavors. Avoid the microwave if possible, as it can make the asparagus limp and the almonds soggy.
FAQs
Can I make Asparagus Almondine with frozen asparagus?
You can, but fresh asparagus really delivers the best texture and color. If you need to use frozen, thaw and dry them well before blanching, and take care not to overcook.
What’s the secret to perfect toasted almonds?
Keep an eye on the pan and stir the almonds frequently—they can go from golden to burnt quickly. Using medium heat and a light touch is the trick for even toasting.
Can I add other vegetables to this dish?
Definitely! Try adding thin green beans, snow peas, or even baby carrots. Just blanch them alongside the asparagus for a colorful, nutty medley.
Is it possible to make Asparagus Almondine dairy-free?
Absolutely. Simply replace the butter with a vegan alternative like olive oil or plant-based butter. The almonds and lemon will still shine through beautifully.
Can I prepare Asparagus Almondine in advance for a dinner party?
Yes! Blanch the asparagus up to a day ahead, then toss with the almonds and finish with lemon just before serving. This saves time and ensures your dish tastes fresh.
Final Thoughts
If you’ve never tried making Asparagus Almondine at home, now’s your moment! It’s fast, deeply flavorful, and always wows a crowd. Give it a spot at your next meal—you’ll love how fresh, elegant, and uncomplicated this classic French side dish truly is.
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Asparagus Almondine Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A classic French side dish, Asparagus Almondine features blanched asparagus coated in a buttery almond and garlic sauce, finished with a squeeze of fresh lemon juice and optional garnishes of lemon zest and parsley. This elegant yet easy-to-make recipe is perfect for any occasion.
Ingredients
Asparagus Almondine:
- 1 pound fresh asparagus, trimmed
- 2 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 1 clove garlic, minced
- juice of 1/2 lemon
- salt and black pepper to taste
Garnish (optional):
- lemon zest
- chopped fresh parsley
Instructions
- Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender-crisp. Drain and transfer to ice water, then pat dry.
- Prepare the Almondine: In a skillet, melt butter over medium heat. Add almonds, cook until golden. Add garlic, cook briefly. Add asparagus, toss with almonds. Season with salt and pepper. Drizzle with lemon juice.
- Garnish and Serve: Optionally garnish with lemon zest and parsley. Serve warm.
Notes
- Be careful not to burn the almonds while toasting.
- This dish pairs well with fish, chicken, or steak.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop, Blanching
- Cuisine: French
Nutrition
- Serving Size: 1/4 pound
- Calories: 120
- Sugar: 2g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
