This is a simple yet elegant way to enjoy asparagus in season. A fresh and buttery mellow taste of the vegetable, slightly zesty lemon flavor, and crunchy nut texture – combined, they create a wonderful and gorgeous dish. Asparagus Amandine is great for a brunch, special lunch or a dinner. It is an excellent complimentary side dish to enjoy a chicken, fish, and meat.
- 1 lb asparagus
- 1-2 tbsp butter or extra virgin olive oil (or mixture of butter and oil)
- Juice of ¼ – ½ lemon
- Salt, coarse
- Ground black pepper (optional)
- ¼ – 1/3 cup chopped or sliced roasted almonds
Wash the asparagus and cut the tough ends. If asparagus is thick, peel the ends using vegetable peeler.
In a pot (for the eggs) and in a wide pan (for the asparagus), bring the water to a boil.
Cook the asparagus for 2-4 minutes (the exact time depends on the quality of the asparagus). The asparagus should stay green and crispy.
Transfer the asparagus onto a platter. Sprinkle with the salt flakes, black pepper (if using) and drizzle with the lemon juice and olive oil (and/or melted butter). Sprinkle the almonds on top.
Cook with pleasure and enjoy the world!