Here’s a healthy alternative to asparagus smothered in Hollandaise Sauce and it’s every bit as satisfying. Try it with your favorite protein or as a side with a pasta entree.
Asparagus with Parmesan and Toasted Almonds
Makes 6 Servings
Ingredients:
- 11⁄2 lbs asparagus
- 1⁄4 cup sliced blanched almonds
- 2 tbsp butter
- 2 cloves garlic, finely chopped
- 1⁄4 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. In a large nonstick skillet, bring 1⁄2 cup water to a boil. Blanch asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp. Run under cold water to chill; drain and reserve.
2. Dry the skillet and place over medium heat. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden. Remove and reserve.
3. Increase heat to medium-high. Add butter to skillet; cook asparagus and garlic, stirring for 2 to 3 minutes or until asparagus is just tender.
4. Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.
Variation:
Make this dish with green beans. Trim and cut into 11⁄2-inch (4 cm) lengths and cook in boiling water for about 5 minutes or until tender-crisp.
Excerpted from 500 Best Comfort Food Recipes by Johanna Burkhard © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Click here to purchase this week’s cookbook: 500 Comfort Food Recipes by Johanna Burkhand
Questions? Contact:
Martine Quibell
Manager, Publicity
Robert Rose Inc.
120 Eglinton Avenue East, Suite 800
Toronto, Ontario M4P 1E2
Phone 416-322-6552 x 3133
Fax 416-322-6936
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