Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus With Toasted Almond Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Sliced almonds
2 Pound(s) Asparagus, thinnest stalks
4 Tablespoon(s) Butter
Cut off the woody stems of asparagus. If stalks are thick, peel with a
vegetable peeler, pulling from stem end toward tip. (Thin spears do
not need peeling.) In a large skillet, bring about 1-inch of salted
water to a boil. Add asparagus and boil gently, uncovered, until
tender, about 3 to 6 minutes after water comes to a boil. Timing
depends on size and age of spears. Drain. If not serving immediately,
run under cold water with ice to stop the cooking. Before serving,
reheat in microwave for 2 to 3 minutes or until hot. In a small
skillet, melt butter over medium high heat. Add almonds and saute,
stirring, until butter is dark brown and almonds are golden. Season
with salt to taste. Before serving, spoon almonds and butter over
asparagus. vance Prep: Asparagus and almond butter may be refrigerated
separately overnight. Reheat both before serving. Prep Time: 10
minutes Cook Time: 3 to 6 minutes Makes: 6 to 8 servings MC formatting by Posted to MC-Recipe Digest by Roberta Banghart
<> on Apr 03, 1998

Nutrition (calculated from recipe ingredients)
Calories: 136
Calories From Fat: 118
Total Fat: 13.7g
Cholesterol: 20.4mg
Sodium: 1.4mg
Potassium: 84.2mg
Carbohydrates: 2.4g
Fiber: 1.3g
Sugar: <1g
Protein: 2.5g

Scale this recipe to Servings [?]