By Dancer^ on February 28, 2002
Photo by ms_bold
Photo by ms_bold
Serving Size: 1 (98 g)
Servings Per Recipe: 4
"This asparagus went very well with your Halibut with fresh tomato sauce Dancer^!!The colours of both recipes together made a great presentation. Wonderful combination, the almonds, butter and asparagus. Asparagus is our favourite veggie and we will be serving it often this way, especially for guests. Thanks for sharing!!"
"A quick and simple recipe with nice presentation. The asparagus came out very tender and flavorful. The almonds add a nice touch."
"Made this last night with my turkey dinner and it was fantastic. Thanks for an easy tasty way to do asparagus!"
"I was amazed by what the almonds did for the aspagus. The combo was this is a holiday quality side dish that is very simple and quick to make up, It's a keeper!"
"I loved the buttered almonds with this asparagus. I reduced the amount of butter to only 2 tablespoons and lightly steamed my asparagus before adding to the saute pan just long enough to coat with the crunchy almonds and butter. This was great with roasted chicken and Recipe #170353."
"I made this as the "vegetable" for my Easter dinner -- it was terrific all the way around! Very easy to do, wonderful flavor and beautiful color. I rec'd lots of compliments on your recipe, Dancer^! Thanks!"
"I took a chance by using frozen asparagus spears that were carefully defrosted. I was afraid of the aspargus being waterlogged. Unfortunately I have a difficult time finding high quality fresh asparagus in town. I opted to roast instead of sauteing the asparagus. Due to the fact I chose to roast the vegetables, I used half butter and half olive oil to avoid burning the asparagus. Garnished the cooked asparagus with lemon slices. We loved the almonds with the asparagus-a good match!! Freshly ground pepper is definitely a requiremnet. Thanks, Dancer! cg ;)"