Almond Asparagus Lemon Toss (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium lemon, juiced and zested
02 -
1 1/2 pounds asparagus, cut into bite-sized pieces at an angle
03 -
1/3 cup almonds, thinly sliced
04 -
2 big garlic cloves, finely chopped
05 -
3 tablespoons of butter
06 -
fine sea salt
07 -
freshly ground black pepper
08 -
1 large shallot, finely minced and peeled
# Instructions:
01 -
In a big pan, heat the butter over a medium flame. Add almonds and cook, flipping and stirring off and on to avoid scorching, for about 3-4 minutes until golden and fragrant. Scoop them out onto a plate with a slotted spoon, but keep the remaining butter in the pan.
02 -
Drop the shallots into the warm butter and let them cook for 60 seconds, giving them a stir occasionally. Toss in the asparagus, garlic, and lemon zest, mixing it all together. Turn the heat up to medium-high and cook for 2 to 3 minutes, stirring at times, until the asparagus is as soft or crisp as you'd like.
03 -
Pour in the lemon juice and half of the toasted almonds, mixing everything together well. Adjust the seasoning by sprinkling salt and cracking some fresh black pepper to your liking.
04 -
Serve the dish warm, topping it with the rest of the almonds and a bit of extra black pepper if you'd like.