"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asparagus with Parmesan and Toasted Almonds Recipe

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This recipe for Asparagus with Parmesan and Toasted Almonds, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Netzel
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 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 Pepper to taste

Directions:
Directions:
Cut aspargus spears on the diagonal into 2 inch lengths. In a large nonstick skillet, bring 1/2 cup water to a boil; cook asparagus for 2 minutes (start timing when water returns to a boil) Run under cold water to chill; drain and reserve. In a dry skillet over medium heat, add almonds and toast, stirring often for 2-3 minutes or until golden. Remove and reserve. Increase heat to medium-high. Add butter to skillet, cook asparagus and garlic, stirring, for 4 minutes or until asparagus is just tender. Sprinkle with the parmesan, season with salt and pepper, transfer to serving bowl, top with almonds.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This dish can be made with green beans instead of asparagus. 107 calories per serving. Less if you don't use the butter.

 

 

 

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