I've never been impressed by asparagus. (Except in Veggie Tales...) I was pleasantly surprised, therefore, when I tasted some asparagus at a potluck thrown by Kaytie's coworkers. It was lemony and crisp. I loved it.
I wanted to give it a try as a side next to some roasted pork tenderloin. It was great - had a nice acidity that set off the pork's sweet balsamic reduction.
Blanched Asparagus with Toasted Almonds
1 bunch of asparagus
juice of 1 lemon
1-2 Tbs butter
Toast the almonds. I spread them on a small baking sheet and heated them in the toaster oven. Kaytie prefers to toast nuts in a skillet on the stove. Either way, KEEP AN EYE ON THEM. As soon as they start to brown, remove from heat.
Slice the tough bottom ends off the asparagus stalks.
Fill a large skillet with salted water. Bring to a boil.
Drop in all of the asparagus. Simmer until just fork tender (about 3 minutes).
Drain. Return the asparagus to the hot skillet and toss with the butter and lemon juice.
Top with toasted almonds and serve ASAP.