Asparagus Almondine is a dish with deep roots in French cuisine, originally designed to highlight the elegance of green beans with the crunch of almonds. Over time, it’s been adapted to showcase asparagus, bringing a fresh, springtime vibe to the classic preparation. It’s a dish that captures the essence of both rustic French cooking and modern, sophisticated dining, making it a perennial favourite.
What sets this version of Asparagus Almondine apart are the fresh herbs and the zestiness of lemon which infuse the asparagus with bright, aromatic flavours. This isn’t just another side dish; it’s a celebration of spring that brings a fresh twist to your table with its vibrant colours and dynamic flavours.
Ingredients You’ll Need and Tips
- Asparagus: Look for bright, firm stalks with tight tips. Freshness here is key.
- Butter: Use unsalted butter to control the salt level while cooking.
- Shallot: This adds a subtle depth of flavour that onions just can’t match.
- Almonds: Toasting the sliced almonds brings out a delightful nuttiness.
- Lemon: Both zest and juice will give that essential citrusy kick.
- Herbs: Fresh parsley, tarragon, and chives are best chopped just before serving to maintain their vibrant flavour and color.
- Seasonings: Use fine sea salt during cooking and finish with a sprinkle of flaky sea salt and freshly ground black pepper.
Simple Steps to Make Asparagus Almondine
- Start with the Almonds: Toast them in melted butter until golden, then set aside.
- Cook the Shallot: In the same butter, sauté the shallot until it’s fragrant.
- Sauté the Asparagus: Add your asparagus and lemon zest, cooking until just tender but still crisp.
- Finish with Flair: Mix back in the almonds, add lemon juice, and toss everything together. Season to taste and sprinkle with fresh herbs.
Voila. It’s that simple!
Customize this Asparagus Almondine Dish
Vegan-friendly: Swap out the butter for olive oil or a high-quality vegan butter.
Play with herbs: Mix things up with other fresh herbs like mint or basil to create different layers of flavour.
Asparagus Almondine FAQ
It’s best stored in the refrigerator, either wrapped in a damp cloth or standing upright in a container with some water at the bottom, much like a bouquet of flowers.
Unlike white asparagus, green asparagus does not usually require extensive peeling. Simply wash the spears, trim off the woody ends, and it’s ready to cook.
Keep the heat moderate and move them around often. It’s key to watch them closely; they can burn quickly!
Green asparagus should be tender yet maintain a slight firmness for the perfect texture. It should pierce easily with a fork while retaining a crisp, vibrant bite. Typically, cooking thin spears for about 3-5 minutes is sufficient to achieve this balance, keeping the asparagus slightly crunchy and visually appealing.
This dish is fantastic alongside a simple grilled steak or a piece of fish. It’s all about balance and letting the asparagus shine.
If you like this recipe, you might also like one of these favourites!
- Asparagus and Mango Salad
- Asparagus Salad with Strawberries and Croutons
- Asparagus with Mediterranean Salsa
Asparagus Almondine Recipe
Here's a simple recipe for Green Asparagus with Almonds, also known as "Asparagus Almondine." Instead of the classic green beans, this recipe uses green asparagus.
Ingredients
- 2 bunches asparagus, woody ends trimmed and sliced on a bias into bite-sized pieces (1 kg)
- 3 tablespoons unsalted butter
- 1 large shallot, peeled and very finely chopped
- ½ cup sliced almonds, (50 g)
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- Juice of half a lemon, plus more to taste
- ¼ teaspoon fine sea salt
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper, for serving
- Flaky sea salt, for serving
Method
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Prepare the Almonds: Heat a large skillet over medium heat and melt the butter. Add the almonds, sautéing for 3 to 4 minutes until lightly golden, stirring occasionally to prevent burning. Using a slotted spoon, transfer the toasted almonds to a plate, leaving the butter in the skillet.
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Cook the Asparagus and Shallots: In the same skillet, sauté the finely chopped shallots in the remaining butter for about 1 minute, stirring occasionally. Add the asparagus and lemon zest, tossing to coat. Increase the heat to medium-high and continue to sauté for 3 to 5 minutes until the asparagus is tender yet crisp.
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Final Seasoning: Lower the heat to medium. Stir in the lemon juice and the toasted almonds. Toss well to combine. Season with fine sea salt and freshly ground black pepper to taste.
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Garnish and Serve: Remove the skillet from the heat. Mix in the fresh parsley, tarragon, and chives. Serve immediately, topped with a sprinkle of flaky sea salt. Enjoy!
Notes
The key to perfect Asparagus Almondine is not to overcook the asparagus, keeping it vibrant and snappy. Adjust the sautéing time depending on the thickness of your asparagus spears. This dish pairs beautifully with grilled meats or fish, offering a refreshing, herby complement.
To prepare whole asparagus spears for Asparagus Almondine quickly blanch them to prep the asparagus for further cooking.:
- Bring a large pot of salted water to a boil. Add the whole asparagus spears and blanch for 2-3 minutes for thin spears and 3-4 minutes for thicker ones, just until they are bright green and slightly tender. Immediately transfer the spears to an ice water bath to stop the cooking process and preserve their vibrant color. Once cooled, drain and pat dry. Then proceed with sautéing them until they are heated through and coated with the butter (2 minutes).
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