What You'll Need:
2 pounds fresh asparagus
2 tablespoons butter
cup sliced almonds
2 tablespoons diced red bell pepper
1 tablespoon lemon juice
teaspoon black pepper
What To Do:
- Snap off tough ends of asparagus (see note). Cook asparagus in boiling salted water to cover in a large skillet 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
- Melt butter in a large skillet over medium heat; add almonds, and sauté 2 to 3 minutes or until golden. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and black pepper; serve immediately.
The easiest way to snap off tough ends of asparagus is to hold it by the tip end in one hand and bend the other end until it snaps. It'll snap where the most tender part begins.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.