Lemon Almond Asparagus
I love this time-saving way to dress up fresh asparagus. Drizzle butter and lemon juice over the spears before topping them with almonds and lemon peel. —Linda Barry, Yakima, Washington
Total TimePrep/Total Time: 20 min.
- 3 tablespoons butter
- 5 teaspoons lemon juice
- 2 pounds fresh asparagus, trimmed
- 1/3 cup sliced almonds, toasted
- Lemon peel strips, optional
- Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 serving: 78 calories, 7g fat (3g saturated fat), 11mg cholesterol, 36mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Lemon Almond Asparagus in Quick Cooking November/December 2002
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