Asparagus Almondine Recipes

Steps:

• Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
• Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
• Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
• Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.

Steps:

• Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Steps:

• Place oven on low and rest a platter on an oven rack.
• Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.
• Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.
• Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
• Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.
• Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.
• Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
• Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.

Steps:

• Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring about 10 inches across top simmer asparagus in water and butter, uncovered, until asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. Stir in almonds, lemon juice, and salt and pepper to taste.

Steps:

• 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.
• 2. Heat, uncovered, in microwave oven 1 1/2 minutes or until nuts are lightly browned.
• 3. Stir in vinegar.
• 4. Pour sauce over hot or cooled asparagus.

Steps:

• Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
• In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
• Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
• Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
• Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.

Steps:

• In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.