Effortless Asparagus Almond Shallot Toss (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium lemon, juiced and zested
02 -
2 large garlic cloves, finely minced
03 -
1 large shallot, chopped into tiny bits
04 -
3 tablespoons melted butter
05 -
1/3 cup toasted almonds, sliced
06 -
1 1/2 pounds asparagus, cut diagonally into small pieces
07 -
fine sea salt to taste
08 -
black pepper, freshly ground
# Instructions:
01 -
Heat the butter in a big sauté pan over medium. Stir in the almonds and cook while flipping now and then for 3 to 4 minutes, making sure they turn lightly golden without burning. Scoop them out with a slotted spoon onto a plate, but don't throw out the butter—leave it in the pan.
02 -
Drop the chopped shallots into the buttery pan and stir for a minute. Add in the asparagus pieces, garlic, and lemon zest. Mix it up. Turn the heat up to medium-high and let it cook, stirring once in a while, for 2-3 minutes, or until the asparagus is as tender as you like.
03 -
Pour in the lemon juice and sprinkle half the almonds. Toss it all together. Add some salt and grind in black pepper to your liking.
04 -
Serve it while warm. Top it with the remaining almonds and a bit more black pepper if you'd like.