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Ingredients
- 2 lb Asparagus spears, cleaned
- 4 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, crushed
- 3 Tbsp. Butter
- 4 Tbsp. Sliced almonds
- 1/2 x Lemon, juice of
Directions
- SERVES 4-6
- When the local asparagus season starts in Seattle, the Pike Place Farmer's Market goes crazy. Asparagus is everywhere and we eat ourselves into an asparagus frenzy.
- This quick dish is very tasty. Remember, do not overcook the asparagus. It should be bright green and a bit crunchy.
- Cut the spears into 1-inch-long pcs and set aside. Bring 2 qts of water to a boil and add in 2 Tbsp. of the extra virgin olive oil. Throw in the asparagus and cook for 2 min. Drain and rinse with cool water immediately. This can be done up to an hour before dinner if you wish. Keep the blanched asparagus in cool water.
- Heat a large frying pan and add in the remaining extra virgin olive oil and garlic. Add in the liquid removed asparagus and cook only till it is warm. Remove from the pan to a serving dish. Add in the butter and sliced almonds to the pan. Stir about till the almonds are toasty brown. Add in the lemon juice and immediately pour the sauce over the asparagus. Serve right away.
- HINT: ON CLEANING ASPARAGUS. Some people go to the work of peeling the ends of the asparagus shoots. I don't bother. Hold the spear in both hands and break it off at the most tender point of the bottom of the stem. Just bend it and it will break where it should. The top part is for dinner and the bottom part is to be saved for asparagus soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 206 | 88% |
| Total Fat 23.47g | 29% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 64mg | 3% |
| Potassium 270mg | 8% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.46g | 2% |
| Protein 3.32g | 5% |
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