Asparagus: Asparagus Amandine
posted by Kayce 04-20-100 7:37 AM
2 Tbs. butter or margarine
1/4 cup sliced almonds
1 clove garlic minced
1 can (15ounces) Tender green Extra long Asparagus Spears, drained.
1/2 cup coarsely shredded carrot
1 tsp. chopped parsley.
In a 10 inch skillet, melt butter. Add almonds, and garlic. Cook over low heat 5 minutes or until toasted, stirring occasionally. Push to one side of pan.
Add asparagus and carrot to other side of pan. Cover and heat through.
Remove vegetables to a serving dish. Spoon almond mixture across center of asparagus and carrots. Garnish with parsley.
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