Sauteed Asparagus With Toasted Almonds

Christy Rost

1pound trimmed fresh asparagus
1tablespoon olive oil
3tablespoons sliced almonds
1teaspoon Dijon mustard
1tablespoon freshly squeezed lemon juice
¼cup extra virgin olive oil
salt and freshly ground black pepper, to taste
1teaspoon lemon zest, for garnish

Fill a large skillet with water to a depth of ¼-inch. Place trimmed asparagus in skillet, cover, and steam over medium-high heat just until crisp-tender, about 2 minutes, depending on thickness of asparagus. Drain and set aside.

Dry skillet with paper towels; place over medium-low heat. Add 1 tablespoon oil, and tilt pan to coat bottom of skillet. Add sliced almonds. Saute almonds 1 to 2 minutes until almonds are toasted; transfer to a small plate and set aside.

In a small bowl, whisk together the mustard, lemon juice, and remaining oil until mixture is emulsified. Season with salt and pepper.

Return asparagus to skillet and place over medium-low heat. Add 1 tablespoon of the vinaigrette mixture and toss well to coat. When asparagus is hot, transfer to a serving platter, dress with vinaigrette, and garnish with toasted almonds and lemon zest.

Recipe serves 4.

Category: Vegetables