Sautéed Asparagus, Toasted Almonds & Manchego Cheese
These tender asparagus spears are transformed into a delightful dish with a brown butter and almond sauce, finished with a tangy touch of lemon juice and a sprinkle of savory cheese. Enjoy this elegant and flavorful recipe that brings out the best in seasonal asparagus.
— Constant Cookbook
Ingredients
- 36 asparagus spears
- 140g unsalted butter
- 100g whole blanched almonds
- juice 1 lemon
- 50g best-quality Manchego cheese (or vegetarian hard cheese)
Instructions
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 340 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.15 milligram of sodium
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