asparagus almondine

‘Tis the season for fresh-picked asparagus, available in May, and for fuzzy green almonds, available from April til early June. This simple dish pairs them, imparting the unmistakable, distinct taste of spring.

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serves 3

INgredients

One bunch asparagus (about 10-12)

1 cup whole fresh almonds

¼ cup dry roasted almonds

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch sea salt

juice of one lemon (optional)

Process Remove the tough outermost layer of skin of the asparagus.

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Once peeled, wash them well. Slice each stalk into three equal pieces. Set aside. Use a paring knife to slit the sides of the green almonds;

 

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remove the soft fleshy almond inside; slice it lengthwise, into 3-5 slices.

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Set aside. Dry roast the almonds in a stainless steel skillet for about 2-3 minutes. Remove from pan and slice the almonds lengthwise. Set aside. Heat a cast iron or stainless steel skillet on a medium flame for about 3 minutes.. Add the olive oil and allow it to heat for about one minute. Add the asparagus to the pan.

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As each side of each piece turns a warm golden brown (should take 2-3 minutes), remove it from the pan. Place in a bowl and garnish with the fresh almonds and roasted almonds. Squeeze the lemon juice on top, if desired.

©Nancy Wolfson-Moche 2014