Asparagus Almondine

Asparagus Almondine

Tender-crisp asparagus tossed in browned butter with toasted almonds and a bright squeeze of lemon.

Total 20 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Tree nuts

This classic French-inspired side pairs quickly blanched asparagus with nutty browned butter and crunchy toasted almonds. A finish of lemon juice and zest cuts through the richness, making it a versatile accompaniment to roasted meats, fish, or a holiday spread.

Ingredients

  • 1 pound asparagus, trimmed
  • 3 tablespoons unsalted butter
  • 1/3 cup sliced almonds
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.

  2. Add asparagus to the boiling water and cook until bright green and tender-crisp, 2 to 3 minutes.

  3. Drain asparagus and immediately plunge into the ice water to stop the cooking. Drain again and pat dry.

  4. Melt butter in a 9-inch skillet over medium heat. Add the sliced almonds and cook, stirring frequently, until the butter turns golden brown and the almonds are toasted, 3 to 4 minutes.

  5. Add the blanched asparagus to the skillet and toss to coat in the browned butter and almonds, warming through for 1 to 2 minutes.

  6. Remove from heat and stir in lemon juice, lemon zest, salt, and pepper. Transfer to a serving platter and serve warm.

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Rate this recipe

★ 4.4 (1)

Asparagus Almondine

This classic French-inspired side pairs quickly blanched asparagus with nutty browned butter and crunchy toasted almonds. A finish of lemon juice and zest cuts through the richness, making it a versatile accompaniment to roasted meats, fish, or a holiday spread.

20 min 4 servings 140 cal

Ingredients

  • 1 pound asparagus, trimmed
  • 3 tablespoons unsalted butter
  • 1/3 cup sliced almonds
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.

  2. 2

    Add asparagus to the boiling water and cook until bright green and tender-crisp, 2 to 3 minutes.

  3. 3

    Drain asparagus and immediately plunge into the ice water to stop the cooking. Drain again and pat dry.

  4. 4

    Melt butter in a 9-inch skillet over medium heat. Add the sliced almonds and cook, stirring frequently, until the butter turns golden brown and the almonds are toasted, 3 to 4 minutes.

  5. 5

    Add the blanched asparagus to the skillet and toss to coat in the browned butter and almonds, warming through for 1 to 2 minutes.

  6. 6

    Remove from heat and stir in lemon juice, lemon zest, salt, and pepper. Transfer to a serving platter and serve warm.