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Asparagus with Toasted Almonds Recipe

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This recipe for Asparagus with Toasted Almonds, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Tucker
Added: Thursday, June 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. almonds, sliced
1 lb. asparagus, trimmed
1/2 cup chicken broth
2 tbsp. unsalted butter
1 pinch of sugar
zest of 1 lemon
coarse salt and freshly ground black pepper

Directions:
Directions:
Place the almonds in a medium skillet over medium heat. Cook, stirring often, until fragrant and golden brown, about 5 minutes.

Remove to bowl and set aside.

To trim asparagus, cut off the last inch or two of the stem or wherever it snaps naturally when you bend it near the end. Cut the asparagus diagonally into 2" pieces. Set aside.

Bring the stock, butter and sugar to a boil in the now empty skillet over medium heat. Add the asparagus and simmer, uncovered, until the asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. Add the almonds and lemon zest. Add salt and pepper to taste.

Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
My kids enjoy asparagus and this is a favorite recipe.

 

 

 

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