Title: Asparagus Almondine
Categories: Vegetable
Yield: 2 Servings

2	tb	Butter or margarine
1/4	c	Sliced almonds
1	ds	Garlic or onion powder
1	cn	(12-15 oz.) asparagus spears, drained

Melt butter in a large skillet. Add almonds and garlic powder. Cook over low heat until almonds are toasted; push to one side.

Add asparagus to the other side; cover and heat. Spoon almond butter over asparagus and top with parsley if desired.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Del Monte

previous

next