Quick Baked Asparagus Amandine Recipe
This Asparagus Amandine is a great weeknight side dish. It is ready to eat in about 10 minutes! You can’t beat that! The asparagus is cooked in boiling water for a couple of minutes and then sautéed with almonds and red pepper for few minutes. The hardest part of this dish is boiling the water!
Make sure you break off the woody ends off of the asparagus before cooking. A simple way to do that is to take the end of the asparagus between your thumb and forefinger and bend it until it breaks. It will break where the woody part ends and the fresh asparagus begins. You don’t have to worry about breaking off too much or too little. Use the broken stalk as a guide to trim the remaining asparagus with a knife.
- 2 lb fresh asparagus, trimmed
- 2 Tbsp butter
- 1/4 cup sliced almonds
- 2 Tbsp diced red bell pepper
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
Cook asparagus in boiling salted water for 3 minutes. Drain and plunge into ice water to stop the cooking process. Drain.
In a large skillet, melt butter over medium heat. Add almonds and sauté for 1 minute. Add asparagus and red bell pepper and cook or 3-5 minutes. Toss with lemon juice, salt and pepper. Serve immediately.