Asparagus With Almond Butter Recipe

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   When the local asparagus season starts in Seattle, the Pike Place Farmer's Market goes crazy.

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   Asparagus is everywhere and we eat ourselves into an asparagus frenzy.

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   This quick dish is very tasty.

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   Remember, do not overcook the asparagus.

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   It should be bright green and a bit crunchy.

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   Cut the spears into 1-inch-long pcs and set aside.

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   Bring 2 qts of water to a boil and add in 2 Tbsp.

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   of the extra virgin olive oil.

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   Throw in the asparagus and cook for 2 min.

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    Drain and rinse with cool water immediately.

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    This can be done up to an hour before dinner if you wish.

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    Keep the blanched asparagus in cool water.

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    Heat a large frying pan and add in the remaining extra virgin olive oil and garlic.

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    Add in the liquid removed asparagus and cook only till it is warm.

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    Remove from the pan to a serving dish.

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    Add in the butter and sliced almonds to the pan.

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    Stir about till the almonds are toasty brown.

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    Add in the lemon juice and immediately pour the sauce over the asparagus.

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    Serve right away.

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    HINT: ON CLEANING ASPARAGUS.

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    Some people go to the work of peeling the ends of the asparagus shoots.

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    I don't bother.

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    Hold the spear in both hands and break it off at the most tender point of the bottom of the stem.

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    Just bend it and it will break where it should.

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    The top part is for dinner and the bottom part is to be saved for asparagus soup.

* Per serving · 4 servings · Values may vary.