With this easy recipe, you can transform common asparagus into a side dish that any male in your life would like! Serve alongside grilled fish or meatballs made of turkey.
| Prep Time: | 2 mins |
| Cook Time: | 10 mins |
| Total Time: | 12 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 pound asparagus, bottoms trimmed
- ⅓ cup sliced almonds
- ⅓ cup Parmesan cheese
Instructions
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 171 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Cooked asparagus a little bit longer…maybe 2 minutes
This is the most delicious way to eat asparagus I have found yet. The Parmesan cheese and almonds make the dish. I think it works fine with fresh Parmesan.
Easiest and most delish asparagus recipe yet! I followed the recipe exactly: Did not blanch the asparagus, did not toast the sliced almonds before throwing them in. As for the parm, I tossed in the el cheapo canned version because I didn’t have any fresh. I think that was the trick for me. The parm browned up with the sliced almonds instead of turning into a big glop, which is probably what would have happened had I had the fresh. Perfect crisp-tender spears with great flavor and all in about 15 minutes total. My kind of side.
Made per recipe, L-O-V-E this, would not change a thing. Thanx
Very tasty and the cook time is spot on. I think adding the cheese closer to the end would be better, as it tended to clump up and dry out the asparagus in the pan. There was also a lot of cheese and almonds, so I’d cut back on that next time.
EASY, liked it a lot, husband complemented it! I put my almonds in a little too early, should have looked closer at instructions-my bad. Put Parmesan on after removing from skillet. Will make again for sure.
Really liked the almonds. We all salted it at the table so will add salt to prep next time.
Simple instructions made a delicious side dish for a romantic dinner.
I read the reviews and I would suggest using a non stick pan to pre-brown (make em crunchy!) the parmesan to sprinkle on with toasted almonds at time of serving. The parmesan sprinkles should be browned and look something like a lace doily when you precook them. I did the precook and waterbath as I was taking this dish to a potluck. I shaved butter into the bottom of the pan and added toasted almonds then asparagus and then more shaved butter over the top. Warmed through and set asparagus on plates scooped almonds (and butter) from the bottom of the pan, garnished with the lacy parmesan crunches and fresh parmesan shavings and served.
Easy and Awesome!
So simple yet so good-excellent My husband and I just loved it. A regular now for asparagus.
I don’t go to all the trouble to boil in water and then ice after as some do here, it’s not necessary. Just keep your heat down low, melt butter, add garlic, salt to taste and then put in your asparagus. Keep shaking them around to evenly cook. About 5 to 6 min, then turn heat up slightly and add almonds. Go another 2min. then plate them and sprinkle on the Parmesan cheese. If done right this is a side dish that will get you great compliments.
I should have read the reviews and I could have avoided the lumpy cheese. Great flavor but will add the cheese for serving next time, not in the skillet!
Blanch asparagus first for 2 minutes, then place into ice water. until cool. Dry onto towel. Sauté almonds in butter in large saucepan, then add cooled asparagus and heat. Transfer to plate, cover with shredded parmesan cheese. Oh BOY!
Loved this recipe! I like it best with kraft parmesan. The one that looks like powder. It works far better in this recipe than fresh grated parmesan.
Chop the almonds up a little smaller than just slices.
Very good recipe – cooking times were right on. Would suggest less butter, stirring in almonds first, and then finishing by topping with cheese. Stirring in the cheese allows it to slide off the asparagus, melt/burn at the bottom, reducing the cohesiveness of the dish. Still, the resulting crust tasted amazing.
We loved this! It was quick and easy to prepare and had wonderful flavor. Went very nicely with grilled chicken and scalloped potatoes. There is nothing I would do differently, it’s great just as is.
LOVE LOVE THIS RECIPE!! SO QUICK AND VERY VERY TASTY!! IT MADE A NICE ADDITION TONIGHT AT DINNER! THANK YOU!!
This was pretty good – not fantastic, but worth keeping. I made it exactly as written, and served it as suggested: as a side for grilled salmon. One minor thing is that maybe less butter could have been used – it was a bit “wet” in my opinion. Otherwise, I enjoyed it.
i made a few changes based on recomenations. I added minced garlic and used fresh parmesan. the parmesan i added after i finished cooking the asparagus. it came out great.