Asparagus Amandine
Another part of our Easter meal --nice and colorful--would be great for Christmas as well with the red and green --be careful not to overcook the bell pepper. This is from Southern Living December 2003.
2 pounds fresh asparagus
Snap off tough ends of asparagus. 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 brown. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately.
2 tablespoons butter
1/4 cup sliced almonds
2 tablespoons diced red bell pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Snap off tough ends of asparagus. 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 brown. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately.
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