Go Back
–+ servings
Print Recipe
5 from 3 votes

Asparagus Almondine

This asparagus almondine recipe is easy to make in 15 minutes and pairs well as a versatile side dish with a wide variety of entrees.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: French
Keyword: christmas, easter, gluten free, thanksgiving, vegan, vegetarian
Servings: 4 to 6 servings
Author: Ali

Ingredients

  • 3 tablespoons butter
  • 1/3 cup sliced almonds
  • 1 large shallot peeled and very finely chopped
  • 1 1/2 pounds asparagus trimmed and sliced on a bias into bite-sized pieces
  • 2 large garlic cloves minced
  • 1 medium lemon zested and juiced
  • fine sea salt and freshly-ground black pepper

Instructions

  • Toast the almonds. 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.
  • Sauté the asparagus. Add the shallots to the hot butter and sauté for 1 minute, stirring occasionally. Add the asparagus, garlic, 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. (I prefer mine quite crisp.)
  • Season. Add the lemon juice and half of the almonds and toss to combine. Season with salt and pepper to taste.
  • Serve. Serve warm, garnished with the remaining almonds and an extra twist of black pepper.