Posted by: marthabernie | February 22, 2014


I got this recipe from a British cooking magazine and I now use it whenever I make asparagus as a side dish or to serve with roast meat.


Trim 36 asparagus spears and steam for about 2 minutes, then remove from steamer and keep warm.  Put 5 oz unsalted butter in a cold saucepan with 4 oz whole blanched almonds.  Carefully heat making sure the butter doesn’t get too dark.  When golden brown and just beginning to foam, remove from heat and pout in the juice of one lemon to stop the cooking.  Arrange the asparagus spears onto 6 plates and spoon over some fo the brown butter an almonds.  Shave 2 oz of Manchego or Parmesan cheese over each serving.


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