Asparagus with Parmesan and Toasted Almonds

Asparagus with Parmesan and Toasted Almonds
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ lbs asparagus
  • ¼ cup sliced blanched almonds
  • 2 tbsp margarine or butter
  • 2 cloves garlic, finely chopped
  • ¼ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  1. Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths.
  2. In a large nonstick skillet, bring ½ cup water to a boil; cook asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp.
  3. Run under cold water to chill; drain and reserve.
  4. Dry the skillet and place over medium heat.
  5. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden.
  6. Remove and reserve.
  7. Increase heat to medium-high.
  8. Add butter to skillet; cook asparagus and garlic, stirring, for 4 minutes or until asparagus is just tender.
  9. Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.
Nutrition Information
Calories: 107 Fat: 8g Saturated fat: 4g Carbohydrates: 7g Sodium: 113mg Fiber: 2g Protein: 5g Cholesterol: 14mg


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