Asparagus With Toasted Almonds

Asparagus 3Asparagus With Toasted Almonds

Barbeque season is officially here although I fire up the barbeque all year round.  While you’re thinking about all of those delicious main dishes that you’re going to make this weekend don’t forget the sides.  Here is a great side dish that even makes a nice light lunch.


1 Large Bunch Asparagus

1/2 Cup Toasted & Sliced Almonds

4 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

Zest of 1 Lemon

1/4 Cup Chopped Fresh Dill

1/4 Cup Chopped Fresh Parsley

1/4 Cup Grated Pecorino Cheese

In a medium size sauté pan heat 2 tablespoons of the olive oil over a low heat.  Stir in the almonds and cook for a couple of minutes.  You will want them to turn color, but not too dark or burnt.  Remove from the oil and place on paper towels to dry.  Snap off the woody bottoms of the asparagus.  Wash and dry the asparagus.  Cut the asparagus spears into thirds or leave whole.  Place the asparagus in a medium size bowl and coat with the rest of the olive oil.  Place the asparagus in a large size sauté pan over a medium high heat.  Cook for 4 to 6 minutes until the asparagus in a bit charred, but still firm.  Place the cooked asparagus back into the bowl and add the salt, toasted almonds, dill, parsley and lemon zest.  Combine well.  Finish off with grated pecorino cheese.  Transfer to a serving bowl.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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