Side Dish Special: Roasted Asparagus with Almonds

Here’s a side dish I made for Easter. It paired perfectly with the mashed potatoes, ham, and lasagna. I made 2 lbs instead, which was way more than I should’ve, and most of it ended up in the trash a week later because there was just way too much food for 4 people. So I would recommend following the recipe, unless you’re having a rather extensive guest list. This side dish was definitely tasty, but I’m not sure I’d make it again.

Roasted Asparagus with Almonds


1 lb. asparagus
1/4 cup (30 g) chopped almonds
one tablespoon (15 g) butter
salt, and pepper (and cayenne pepper, if desired)


1. Wash and clean the asparagus, breaking off the hard fibrous parts of the stems, if necessary. If the almonds haven’t been chopped up, then finely chop the almonds.

2. Melt 1 Tbs. butter in a large sauté pan over medium heat [The pan should be large enough to hold all the asparagus later]

3. Once the butter has melted, cook the almonds in the butter until the butter and almonds have browned. If some spiciness is desired, add a little (or a lot) of cayenne powder as desired and stir it into the butter and almonds.

4. Add the asparagus to the sauté pan. Season with salt and pepper. Then move the asparagus around to coat with butter and almonds.

5. The asparagus can then be cooked in the pan as long as you keep the asparagus spears moving. This takes about 6 to 8 minutes. To check if they are done take a little bite of one of the spears. The asparagus should be crisp, but without a raw taste. An alternative method is to pour a little water (1 to 2 Tbs.) into the pan and to cover and let it steam for two minutes. Then uncover and let the water evaporate while sautéing.

Source: Cooking for Engineers


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