Asparagus with Toasted Almond Butter

Title: Asparagus with Toasted Almond Butter
Categories: Asparagus, Bobbie – no
Yield: 6 Servings

1/2 c Sliced almonds
2 lb Asparagus; thinnest stalks
4 tb Butter

Cut off the woody stems of asparagus. If stalks are thick, peel with a
vegetable peeler, pulling from stem end toward tip. (Thin spears do not
need peeling.) In a large skillet, bring about 1-inch of salted water to a
boil. Add asparagus and boil gently, uncovered, until tender, about 3 to 6
minutes after water comes to a boil. Timing depends on size and age of
spears. Drain. If not serving immediately, run under cold water with ice to
stop the cooking. Before serving, reheat in microwave for 2 to 3 minutes or
until hot. In a small skillet, melt butter over medium high heat. Add
almonds and saute, stirring, until butter is dark brown and almonds are
golden. Season with salt to taste. Before serving, spoon almonds and butter
over asparagus. vance Prep: Asparagus and almond butter may be refrigerated
separately overnight. Reheat both before serving. Prep Time: 10 minutes
Cook Time: 3 to 6 minutes Makes: 6 to 8 servings MC formatting by
Posted to MC-Recipe Digest by Roberta Banghart on
Apr 03, 1998