Betty's Sauteed Asparagus with Toasted Almond Slices -- Easter

Bettyskitchen's picture

Mar. 12, 2016

Betty demonstrates how to make Sauteed Asparagus with Toasted Almond Slices. This is a beautiful green vegetable for the Easter table.


Fresh asparagus 1 Pound (washed and patted dry with paper toweling)
Melted butter 3 Tablespoon , separated
Sliced almonds 1/4 Cup (4 tbs)
Salt and pepper To Taste



Place asparagus on a cutting board, aligned in a bunch. 

Pick a couple of the asparagus spears and bend them until the end breaks off. Use this as a guide in cutting off the tough ends of all asparagus spears. Discard the ends or save for soups, etc. 

Place asparagus spears in a saute pan, along with 2 tablespoons melted butter. 

At the same time, place sliced almonds in a small skillet, along with 1 tablespoon melted butter. 

Over low to medium heat, saute the asparagus and toast the almond slices, tending closely, for about 8 to 10 minutes, until asparagus is crisp-tender and almonds are lightly browned. 

Season asparagus with salt and pepper, to taste. 


Use tongs to lift asparagus out of saute pan and into a serving bowl, maintaining the alignment. Sprinkle toasted almonds in a strip across the center of the sautéed asparagus.

Serve immediately. 

Recipe Summary

Difficulty Level: Easy