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.