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Asparagus Amandine

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Makes 4 servings

  • 2 tablespoons butter or margarine
  • 1/4 cup sliced almonds
  • 1 clove garlic, minced
  • 1 can (15 ounces) Del Monte Tender Green Extra Long Asparagus Spears, drained
  • 1/2 cup coarsely shredded carrot
  • 1 teaspoon chopped parsley

    1. In 10-inch skillet, melt butter. Add almonds and garlic.
    2. Cook over low heat 5 minutes or until toasted, stirring occasionally. Push to one side of pan. Add asparagus and carrot to other side. Cover and heat through.
    3. Remove vegetables to serving dish. Spoon almond mixture across center of asparagus and carrots. Garnish with parsley.

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