The ideal dinner dish is macaroni and cheese. Children adore it, and parents do too. Nearly as quick as the boxed type, my method is straightforward. To change it up, add ham, peas, and shallots.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons raw sliced almonds
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound fresh asparagus, trimmed
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons unseasoned bread crumbs, or more to taste
- 1 tablespoon fresh lemon juice, or to taste
Instructions
- Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
- Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
- Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
- Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 66 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |