Asparagus with almond butter
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Asparagus with almond butter
  Asparagus    Butter    Almonds    Vegetables  
Last updated 6/12/2012 1:05:17 AM. Recipe ID 30188. Report a problem with this recipe.
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      Title: Asparagus with almond butter
 Categories: Vegetable
      Yield: 4 Servings
 
      2 lb Asparagus spears; cleaned
      4 tb Olive oil
      1    Clove garlic; crushed
      3 tb Butter
      4 tb Sliced almonds
    1/2    Lemon; juice of
 
  SERVES 4-6
  
    When the local asparagus season starts in Seattle, the Pike Place
  Farmer's Market goes crazy. Asparagus is everywhere and we eat
  ourselves into an asparagus frenzy.
  
    This quick dish is very tasty. Remember, don't overcook the
  asparagus. It should be bright green and a bit crunchy.
  
    Cut the spears into 1-inch-long pieces and set aside. Bring 2
  quarts of water to a boil and add 2 tablespoons of the olive oil.
  Throw in the asparagus and cook for 2 minutes. Drain and rinse with
  cold water immediately. This can be done up to an hour before dinner
  if you wish. Keep the blanched asparagus in cold water.
  
    Heat a large frying pan and add the remaining olive oil and garlic.
  Add the drained asparagus and cook only until it is hot. Remove from
  the pan to a serving dish. Add the butter and sliced almonds to the
  pan. Stir about until the almonds are toasty brown. Add the lemon
  juice and immediately pour the sauce over the asparagus. Serve right
  away.
  
    HINT: ON CLEANING ASPARAGUS. Some people go to the work of peeling
  the ends of the asparagus shoots. I do not bother. Hold the spear in
  both hands and break it off at the most tender point of the bottom of
  the stem. Just bend it and it will break where it should. The top
  part is for dinner and the bottom part is to be saved for asparagus
  soup.
  
  From .  Downloaded from Glen's MM




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Recipe ID 30188 (Apr 03, 2005)

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