Looking for a healthy side dish? This asparagus almondine is perfect for a variety of diets and great as a side to any meal! Plus – it’s super easy to make!
Asparagus is one of the easiest vegetables to make. It goes great as a side dish for pretty much any dish from chicken to fish to steak. I almost always roast asparagus in the oven. Well let’s face it, roasting vegetables is just an easy way to cook any of them. But anything gets boring when you do it over.
This asparagus almondine recipe is just as easy as roasting but adds the fun flavors of lemon, butter and almonds. It’s also gluten free and if you use ghee instead of butter, can be Whole30 compliant too!
Asparagus Almondine Ingredients
The great thing about this recipe is that you only need a few basic ingredients. In fact you only need 4 true ingredients and the hardest one to find might be the asparagus, depending on the time of year. To make this easy side dish you will need:
- lemon juice
You want to use fresh asparagus for this recipe. Frozen or steam-able asparagus will not give you the same crispness as fresh. Try and use fresh, if possible. Here are some great tips on how to pick asparagus.
Use any kind of butter that you prefer – salted or unsalted. You can also substitute ghee instead of butter and make this side dish Whole30 compliant! I would not recommend using margarine for this recipe.
Fresh lemon juice works best in this recipe, but you can also use the lemon juice from the bottle. Both will give you the perfect lemon-y flavor.
Sliced almonds are what is recommended for this asparagus almondine recipe. If you have whole almond, you can place them in a bag and chop them up using a rolling pin. You just don’t want to toss whole almonds on top of your asparagus.
Asparagus Almondine Recipe
Bring a pot of water to a boil over high heat on the stove. While the water is coming to a boil prepare your asparagus for cooking. Wash your asparagus spears, and break off the woody sections at the bottom. You can trim them by lining them up on a cutting board and cutting them. But you can also just bend the spears and break off where they naturally break off. Place the asparagus into the boiling water, and cook for 2-3 minutes until a crisp tender and bright green.
Remove the asparagus from the boiling water and immediately place the asparagus into a bath of ice water to stop the cooking.
While the asparagus is in the ice bath, heat butter in a skillet over medium-high heat on the stove. Remove the asparagus from the ice bath and dry off. Then place the asparagus into the butter, and saute for 1-2 minutes.
Flavor the asparagus while it sautes by squeezing in the juice from half of a lemon. Add salt and pepper to taste.
Sprinkle the almonds into the skillet, and cook for an additional minute. Remove from heat. If you are feeding anyone who does not like or is allergic to almonds, just remove some of the asparagus before adding the almond slices.
Place the asparagus on a serving platter, and top with the rest of the melted butter and toasted almonds from the pan.
Main dishes to try
This asparagus almondine is delicious, but you probably want a main course to go along with it. I would try it with:
- Slow cooker whole chicken
- Original Mississippi roast
- Crock pot Italian Swiss steak
- Oven roasted turkey
- Dutch oven roast
Nutrition Information: Yield: 6
Amount Per Serving: Calories: 125 Total Fat: 11.7g Saturated Fat: 6.3g Cholesterol: 25mg Sodium: 70mg Carbohydrates: 4.5g Fiber: 2.1g Sugar: 2.6g Protein: 2.6g