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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.
