Asparagus Amandine
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Description
This impressive side dish is easy and quick to prepare. For a weeknight, or for guests, it comes together really quickly.
Ingredients
- 2 tablespoons raw sliced almonds
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound fresh asparagus, trimmed
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons unseasoned bread crumbs, or more to taste
- 1 tablespoon fresh lemon juice, or to taste
Directions
- 1. Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
- 2. Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
- 3. Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
- 4. Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.
Nutrition Facts
serving: 4 servings
calories: 109.9 kcal
carbohydrates: 7.7 g
protein: 3.6 g
saturated fat: 2.5 g
cholesterol: 7.6 mg
sodium: 65.9 mg
fiber: 2.8 g
sugar: 2.5 g
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