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Name: Asparagus with Toasted Almond Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c almonds Sliced; 2 lb Asparagus thinnest stalks; 4 tb Butter

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INGREDIENTS

1/2 c almonds ; Sliced
2 lb Asparagus ; thinnest stalks
4 tb Butter

Servings

INSTRUCTIONS

Cut off the woody stems of asparagus. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) In a large skillet, bring about 1-inch of salted water to a boil. Add asparagus and boil gently, uncovered, until tender, about 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Drain. If not serving immediately, run under cold water with ice to stop the cooking. Before serving, reheat in microwave for 2 to 3 minutes or until hot. In a small skillet, melt butter over medium high heat. Add almonds and saute, stirring, until butter is dark brown and almonds are golden. Season with salt to taste. Before serving, spoon almonds and butter over asparagus. vance Prep: Asparagus and almond butter may be refrigerated separately overnight. Reheat both before serving. Prep Time: 10 minutes Cook Time: 3 to 6 minutes Makes: 6 to 8 servings http://www.safeway.com/recipe.asp MC formatting by bobbi744@sojourn.com Posted to MC-Recipe Digest by Roberta Banghart on Apr 03, 1998

NOTES

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Asparagus with Toasted Almond Butter

1/2 c almonds Sliced
2 lb Asparagus thinnest stalks
4 tb Butter

Cut off the woody stems of asparagus. If stalks are thick, peel with a  vegetable peeler, pulling from stem end toward tip. (Thin spears do not  need peeling.) In a large skillet, bring about 1-inch of salted water to a  boil. Add asparagus and boil gently, uncovered, until tender, about 3 to 6  minutes after water comes to a boil. Timing depends on size and age of  spears. Drain. If not serving immediately, run under cold water with ice to  stop the cooking. Before serving, reheat in microwave for 2 to 3 minutes or  until hot. In a small skillet, melt butter over medium high heat. Add  almonds and saute, stirring, until butter is dark brown and almonds are  golden. Season with salt to taste. Before serving, spoon almonds and butter  over asparagus. vance Prep: Asparagus and almond butter may be refrigerated  separately overnight. Reheat both before serving. Prep Time: 10 minutes  Cook Time: 3 to 6 minutes Makes: 6 to 8 servings  http://www.safeway.com/recipe.asp MC formatting by bobbi744@sojourn.com  Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  Apr 03, 1998

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 6

Calories: 142
Calories from Fat: 105 (74%)

Amt Per Serving		% DV

	Total Fat 11.6g	16 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.3g
Cholesterol 20.3mg		6 %
Sodium 57.5mg		2 %
Potassium 358mg		9 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 3.4g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 142

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