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
Instructions
- 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.
- 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.
- 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.
- 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!
Nutrition
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).