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Recipe Name: Asparagus With Almond Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Asparagus spears, cleaned
4 Tablespoon(s) Olive oil
1 Clove garlic, crushed
3 Tablespoon(s) Butter
4 Tablespoon(s) 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 <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 285
Calories From Fat: 237
Total Fat: 27.1g
Cholesterol: 22.9mg
Sodium: 646.1mg
Potassium: 472.4mg
Carbohydrates: 8.7g
Fiber: 3.3g
Sugar: <1g
Protein: 6.1g

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