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Asparagus With Toasted Almonds & Balsamic Vinaigrette Recipe

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This recipe for Asparagus With Toasted Almonds & Balsamic Vinaigrette, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Friday, August 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. fresh asparagus
1/4 cup unsalted butter
1/4 cup olive oil
3/4 cup toasted slivered almonds or pine nuts
1/3 cup balsamic vinegar or to taste
salt and freshly ground pepper to taste

Directions:
Directions:
Trim the asparagus stalks to the same length. Bring about 2 inches salted water to a boil in a large frying pan; lay the asparagus in the pan and cook, uncovered, until tender-crisp, 3-5 minutes. Remove asparagus and plunge into cold water, then drain and pat dry. Let cool to room temperature, then prepare the vinaigrette, or prepare the vinaiggrette and serve at once. To prepare the vinaigrette, heat the butter and oil in a large sauté pan. Add the nuts and stir oil in a large sauté pan. Add the nuts and stir until hot. Add the balsamic vinegar and, when bubbly, pour over the asparagus. Season with salt and pepper and serve.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
You can prepare the asparagus either hot or at room temperature, allowing you flexibility in make-ahead preparations.

 

 

 

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