Asparagus almondine is a super easy to make side dish that combines wonderful flavors for a truly delicious treat. We love the balance between the asparagus, almonds, and lemon, which are perfectly enhanced by the butter and garlic. It’s quick to prepare, naturally gluten-free, and adds a touch of sophistication to any meal. A French-inspired recipe that’s as easy as it is impressive!
This recipe is pretty easy to make and requires little cooking time. However, if you are having it as a side dish, we suggest that you prep all the ingredients in advance and do the actual cooking right before serving. This way the asparagus almondine will be nice and warm, which is how they are best enjoyed.
As usual with lemon, you may prefer to use more or less of it. If you are serving to guests, a good tip is to use only a small amount of lemon juice while cooking, and adding a small wedge of lemon to the plates, so each guest is free to adjust to their liking.
Toasting almonds, cashews, and other nuts and seeds helps to really awaken their flavor and even brings out some nuances that won’t be there otherwise. For this reason, we recommend that you take the extra few minutes and toast the almonds. You won’t regret it! If, however, you are short for time, it’s alright to skip this step.
Ingredients
- 1 bundle asparagus (around 9 oz)
- 1/3 cup unsalted almonds
- 1 garlic clove
- 1 tbsp butter (optional: vegan butter)
- zest of 1 lemon
- juice of 1/4 of a lemon
- fresh parsley
- salt & pepper
Instructions
- Chop the almonds in half. Trim the ends of the asparagus and, if you wish, cut into bit-sized pieces. Finely chop the garlic clove.
- Heat a saucepan over medium heat and add the almonds. Toast them for 2-3 minutes until golden, then remove from the pan.
- Add the butter to the hot pan and throw in the asparagus. Sauté for 3-4 minutes until they are tender. Add salt & pepper to your liking.
- Add the garlic and sauté for 30 seconds, then add the almonds, lemon zest and juice, and some chopped parsley. Toss everything well. Done! Serve while it’s hot.
Notes
- The recipe is for 2 servings.
- Prep time: 5 minutes.
- Cooking time: 10 minutes.
- Use vegan butter if you wish to make this dish vegan. You can also use olive oil or coconut oil; just be aware that these will change the flavor of the dish.
Similar recipes
If you like the asparagus almondine, you may also like the following recipes:
- Asparagus alla milanese
- French carrot salad
- Fennel and chickpea salad
- Carrot salad with cranberries and walnuts
- Asparagus, prosciutto and mozzarella rolls
- Chickpea and feta cheese salad
- Red cabbage and orange salad
- Chickpea avocado salad
Asparagus almondine
Ingredients
- 1 bundle asparagus around 9 oz
- ⅓ cup unsalted almonds
- 1 clove garlic
- 1 tbsp butter optional: vegan butter
- zest of 1 lemon
- juice of ¼ of a lemon
- fresh parsley
- salt & pepper
Instructions
- Chop the almonds in half. Trim the ends of the asparagus and, if you wish, cut into bit-sized pieces. Finely chop the garlic clove.
- Heat a saucepan over medium heat and add the almonds. Toast them for 2-3 minutes until golden, then remove from the pan.
- Add the butter to the hot pan and throw in the asparagus. Sauté for 3-4 minutes until they are tender. Add salt & pepper to your liking.
- Add the garlic and sauté for 30 seconds, then add the almonds, lemon zest and juice, and some chopped parsley. Toss everything well. Done! Serve while it's hot.
Notes
- Use vegan butter if you wish to make this dish vegan. You can also use olive oil or coconut oil; just be aware that these will change the flavor of the dish.