Asparagus almondine

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 bunch Asparagus
  • 1 clove Garlic
  • 1 Lemon, Zest of
  • 1/2 Lemon, Juice of
  • 3 tbsp Parsley, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 1/4 cup Almonds, unsalted

• Dairy

  • 1 tbsp Butter, unsalted

Found on familyfoodonthetable.com

Description

Ingredients

• 1/4 cup unsalted almonds
• 1 tablespoon unsalted butter
• 1 bunch asparagus, ends trimmed
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons finely chopped fresh parsley
• Zest of one lemon
• Juice of 1/2 lemon

Directions

• Heat a large skillet over medium low heat and add almonds. Toast lightly for 2-3 minutes (watch to make sure they don’t burn), stirring occasionally. Remove and finely chop the almonds.
• In the same skillet, over medium heat, melt the butter. Add asparagus, 1/4 teaspoon salt and 1/8 teaspoon black pepper and saute for 4-5 minutes, stirring occasionally.
• Add garlic and saute another minute, until asparagus is tender.
• Meanwhile, combine almonds and remaining ingredients, including remaining salt and pepper, in a small bowl and mix.
• Remove asparagus and top with almond mixture. Serve hot.