Sunday, June 26, 2011

Asparagus Almondine

It's asparagus season! At least around here. (We get spring blooms and vegetables pretty late, since it's so cold in Idaho.) People are scouring the canals for asparagus that grows on their shores. The secretary that works at Ben's office is always bringing in tons of bags of asparagus that she picked herself from the banks of a nearby canal.

When I worked at a psychiatrist's office as a receptionist, one of our patients was struggling financially. She mentioned that she loves this time of year, because she can get all the free asparagus she wants from the canals.

I found this recipe online a couple of months ago - unfortunately, I can't find the source. I'll have to look harder. Until then, here's the recipe that I printed for myself. It's amazing. Perfect.

Asparagus Almondine

2 lbs. fresh asparagus
1/4 c. butter
1/4 c. slivered almonds
1 T. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper

Steam your asparagus to cook it. Melt butter in a small saucepan over medium heat. Add almonds and cook until lightly browned and fragrant, about 5 mins. Add lemon juice and cook until liquid reduces and becomes cohesive, 1-2 mins. Season with salt and pepper and pour over asparagus. Serve immediately.

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