Asparagus Amandine
Servings: 2
1/2 pound asparagus 2 tablespoons butter
2/4 cup sliced almonds, blanched Salt & pepper, to taste
1 tablespoon fresh lemon juice 1 teaspoon fresh
parsley, chopped
Trim the asparagus spears by removing the tough ends and
peeling the stalks with a vegetable peeler. In a medium
sized sauti pan, big enough to hold the asparagus, blanch
them for approximately 1 2 minutes. You want the asparagus
to be cooked but still crispy. Drain the spears and keep
warm. In a small saucepan, melt the butter over medium-high
heat. Add the almonds and cook until the butter starts to
brown. Season with salt and pepper, add the lemon juice and
parsley. Plate the asparagus with the halibut and top with
the spears with the almandine sauce.
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