Asparagus with Almond Shallot Lemon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons butter
02 -
1/3 cup sliced almonds
03 -
1 large shallot, peeled and very finely chopped
04 -
1 1/2 pounds asparagus, trimmed and sliced on a bias into bite-sized pieces
05 -
2 large garlic cloves, minced
06 -
1 medium lemon, zested and juiced
07 -
fine sea salt
08 -
freshly-ground black pepper
# Instructions:
01 -
Melt the butter in a large sauté pan over medium heat. Add the almonds and sauté for about 3 to 4 minutes or until lightly golden, stirring and flipping occasionally so that they do not burn. Use a slotted spoon to transfer the almonds to a plate, leaving behind the leftover butter in the pan.
02 -
Add the shallots to the hot butter and sauté for 1 minute, stirring occasionally. Add the asparagus, garlic, and lemon zest and toss to combine. Increase heat to medium-high and sauté for 2-3 minutes, stirring occasionally, until the asparagus reaches your desired level of tenderness.
03 -
Add the lemon juice and half of the almonds and toss to combine. Season with fine sea salt and freshly-ground black pepper to taste.
04 -
Serve warm, garnished with the remaining almonds and an extra twist of black pepper.