Side
Asparagus Almandine
A classic French preparation that is tasty and timeless.
Author
Evo America
Servings
5
Temperature
Medium
Ingredients
- 1 lb. fresh asparagus, trimmed
- 2 tbsp. almonds, sliced
- 1/4 cup water or chicken stock
- 2 tbsp. butter
- 1/2 lemon, juiced
- Salt and pepper to taste
Method
- Set the Evo center burner on medium-high heat.
- Place the trimmed asparagus on the hot/oiled cook surface and sauté using two spatulas for one minute.
- Pour the water or stock over the asparagus and then immediately place an Evo “cooking covers” over the asparagus and allow them to steam for three minutes.
- Meanwhile, place the sliced almonds on the cook surface and cook them until they become light brown.
- Uncover the asparagus and add the butter and lemon juice.
- Toss together with the almonds and season with salt and pepper.