Health & Fitness
Victoria's Asparagus With Toasted Almonds
Barbeque season is officially here although I fire up the barbeque all year round. While you're thinking about all of those delicious main dishes that you're going to make this weekend don't forget the sides.
Victoria's Asparagus With Toasted Almonds
Barbeque season is officially here although I fire up the barbeque all year round. While you’re thinking about all of those delicious main dishes that you’re going to make this weekend don’t forget the sides. Here is a great side dish that even makes a nice light lunch.
INGREDIENTS
1 Large Bunch Asparagus
1/2 Cup Toasted & Sliced Almonds
4 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
Zest of 1 Lemon
1/4 Cup Chopped Fresh Dill
1/4 Cup Chopped Fresh Parsley
1/4 Cup Grated Pecorino Cheese
In a medium size sauté pan heat 2 tablespoons of the olive oil over a low heat. Stir in the almonds and cook for a couple of minutes. You will want them to turn color, but not too dark or burnt. Remove from the oil and place on paper towels to dry. Snap off the woody bottoms of the asparagus. Wash and dry the asparagus. Cut the asparagus spears into thirds or leave whole. Place the asparagus in a medium size bowl and coat with the rest of the olive oil. Place the asparagus in a large size sauté pan over a medium high heat. Cook for 4 to 6 minutes until the asparagus in a bit charred, but still firm. Place the cooked asparagus back into the bowl and add the salt, toasted almonds, dill, parsley and lemon zest. Combine well. Finish off with grated pecorino cheese. Transfer to a serving bowl. Serves 4
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