About the Recipe
Super easy side dish with the bright flavor of lemon. A great side to fish or chicken, or even top a salad and add some lemon poppy seed dressing and goat cheese for a simple lunch.
Ingredients
2 bunches Asparagus, bottoms chopped and peeled
½ cup slivered or sliced Almonds
2 tablespoons Unsalted Butter
1 Shallot, minced
2 cloves Garlic, minced
1 Lemon zested and juiced
To taste salt & pepper
Preparation
Bring a large pot of water to a boil on the stove, salt water generously. Once boiling, blanch asparagus until fork tender. Shock in ice cold water to stop cooking. Drain water and allow them to dry.
In a large sauté pan over medium heat toast the almonds until slightly browned. Remove from heat and reserve for later.
In the large sauté pan over medium-low heat, melt the butter. Sweat the shallot until translucent. Add the garlic and sweat until fragrant.
Add asparagus to the pan along with lemon zest, juice, and almonds, toss together until thoroughly mixed and asparagus is heated through.
Serve and enjoy!