Asparagus Amandine
Description
Green bean amandine gets a makeover with fresh asparagus, the perfect switch when asparagus is in season.
Ingredients
•
2 tablespoons raw sliced almonds
•
1 tablespoon unsalted butter
•
1 tablespoon extra-virgin olive oil
•
1 pound fresh asparagus, trimmed
•
1 pinch salt and ground black pepper to taste
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2 tablespoons unseasoned bread crumbs, or more to taste
•
1 tablespoon fresh lemon juice, or to taste
Directions
1
Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
2
Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
3
Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
4
Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.