Friday, November 28, 2008

Sauteed Asaparagus Spears with Toasted Chopped Almonds and Parsley

Who knew vegetables could be the big winner at Thanksgiving? At so many Thanksgivings, there are lots of vegetables left, but not so this year. Maybe the dishes were better this year, or maybe I just judged portions more accurately. Either way, everyone loved the asparagus, including my "no thanks, I'll skip the greens" sister-in-law.

This recipe is about as simple as it gets, and although it does require last minute preparation, it only take about 5-10 minutes, so your guests won't miss you much. I made this while some were having seconds of the soup. There were about 60 spears for 12 people, about 5 per person.

Sauteed Asaparagus Spears with Toasted Chopped Almonds and Parsley
1 Tbsp safflower oil
2 Tbsps butter or margarine
2-3 bunches thin asparagus, trimmed of woody ends
1/2 c. raw almonds, rough chopped
salt & pepper, to taste
1 lemon, juiced
2 Tbsps. fresh parsley, chopped

Heat the oil and butter over medium high heat in a large, stainless steel skillet. Add the asparagus and cook for several minutes, stirring frequently. Add almonds and continue to cook for a couple minutes. Season with salt and pepper. When asparagus is bright green and has started to soften very slightly (you still want some bite), add lemon juice, toss, and turn off heat. Toss with parsley, and serve.

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