Asparagus Amandine

READY IN: 15mins
Recipe by texasjj

A wonderful way to cook fresh asparagus.

Top Review by PaulaG

Quick and delicious. Just my style. I used a large cast iron skillet and did need to use a touch of water when cooking the asparagus possibly due to the size of the stalk. The asparagus was crisp tender and full of flavor. I sprinkled lightly with coarse salt and freshly ground pepper before serving.

Ingredients Nutrition


  1. In a 10-inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally.
  2. Remove almonds to a small plate.
  3. Meanwhile, hold the base of one asparagus stalk firmly and bend the stalk.
  4. The end will break where it becomes tough to eat.
  5. Use that stalk as a guide to cut the remaining stalks.
  6. If the asparagus is very thick, you may want to use a vegetable peeler to trim the scales.
  7. In same skillet, melt the butter or margarine over medium heat and add the asparagus.
  8. Cook, uncovered until asparagus in crisp-tender, turning frequently.
  9. Place asparagus on a serving platter and sprinkle with salt and almonds.

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