Ingredients
2
pounds asparagus, trimmed
1
large garlic clove, minced
3
tbsp shallots, finely chopped
3
tbsp fresh parsley, chopped
2
tbsp lemon peel, grated
8
tbsp (1 stick) unsalted butter, at room temperature
salt and pepper, to taste
Directions
1.
1. Melt 2 tbsp of butter in a small heavy skillet, using low heat.
2.
2. Saute garlic and shallots for 5 min.
3.
3. Pour into a medium bowl.
4.
4. Add the lemon peel, lemon juice and parsley to the garlic/shallot mixture and the remaining 6 tbsp butter. Whisk and mix to blend.
5.
5. To taste season with salt and pepper.
6.
6. Steam the asparagus until crisp-tender.
7.
7. Place the mixture of butter in a large heavy skillet over medium heat.
8.
8. Add almonds then cook for 3 min and until the butter turns brown while stirring occasionally.
9.
9. Put asparagus and stir until heated through.
10.
10. To taste, season with salt and pepper.
11.
11. Divide the asparagus among plates then serve.
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