Asparagus Almondine

You say Amandine, I say Almondine, any way you say it, a garnish of almonds over just about anything makes a simple dish sound fancy. Green Bean Amandine, Fish Amandine or in this case Asparagus Almondine. A little butter, a sprinkling of almonds and bam, what was ordinary is transformed into extra-ordinary.

Almost two years ago, Hubby, Kiddo and I packed our bags and relocated to a smallish town surrounded by orchards. While some fruits are grown in the area, Blue Diamond is located nearby with good reason. We even have an Almond Blossom Festival in the nearby (and much smaller) town of Ripon. I love it when the Almond trees bloom. The air smells so sweet. Further to our east, miles of asparagus grow. Can you tell, I love living here. It’s exciting, in a small town kind of way. The farmer’s markets are awesome. And festivals abound, with all sorts of goodies from the Cottage Kitchen Industru. We have a pantry filled with local honeys, jams and jellies. As I wander the fairs, festivals and outdoor markets, my heart races, knowing that wonderful things will soon be gracing our table.

Asparagus Almondine
1 lb Fresh Asparagus, trimmed and steamed crisp
2 tablespoons butter
1/4 cup sliced almonds
2 Garlic Cloves, pressed
1 Tablespoon Lemon Juice
Kosher Salt to taste
White Pepper to taste

Begin by trimming the asparagus. Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears.

While asparagus is steaming, melt butter in skillet over low heat. Add almonds and garlic. Cook 5 minutes, stirring occasionally.

Add asparagus to almond mixture, sprinkle with lemon juice, season to taste and heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Serve and enjoy.