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
Scale
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
