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By: Becky Hardin
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This delicious vegetable side dish is so quick and easy to make and so tasty! Made with a few simple ingredients, this asparagus almondine is perfect to serve all year round.
This fresh and tasty asparagus almondine is quick enough to make for an easy weeknight meal, but fancy enough to be able to serve as part of a celebration meal at Thanksgiving, Christmas or Easter.
This vegetable side dish is so quick and easy to make and is loaded with fresh and vibrant flavors.
If you love asparagus, be sure to check out my Crispy Garlic Roasted Asparagus and Bacon Wrapped Asparagus with Dijon.
Table of Contents
Why you’ll love Asparagus Almondine:
- Quick: This dish is ready to serve in just 15 minutes and it’s so easy to prepare!
- Versatile: This is a great side to pair with all kinds of mains, from roasted meats, fish dishes to pastas.
- Delicious! This is one tasty way to get your veggies in! Fresh and bold, the asparagus is perfectly cooked. It’s so good guys!
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How to make asparagus almondine
You can jump to the recipe card for full ingredients & instructions!
- Steam the asparagus and place in ice water.
- Toast the almonds in melted butter.
- Add the asparagus to the almond, cover and shake and cook until the asparagus in tender.
- Mix in the seasonings.
- Serve.
Why place steamed vegetables in iced water?
It’s really important to place the steamed asparagus into iced water. This stops them from cooking so that they stay nice and firm. It also helps the asparagus to retain its bright green color.
Can you make it ahead of time?
It’s best to serve this asparagus almondine as soon as it’s ready. If you make it ahead of time and reheat it, the asparagus can get limp and the color will become dull.
What do you serve it with?
This asparagus side dish is great with all kinds of mains. And it makes an easy side dish for Easter or any holiday. Try it with:
Pairing Ideas
- Garlic Butter Salmon
- Roasted Turkey
- Prime Rib Roast Recipe
- Honey Mustard Pork Tenderloin and Potatoes
- Spicy Garlic Shrimp with Cream Sauce
Tips!
- Use fresh asparagus that is firm to the touch.
- Remove the woody ends of the asparagus before you steam them.
- Take care not to overcook the asparagus when you steam them, they should still be firm as you will continue to cook them in the skillet.
- Use fresh herbs and lemon juice for the most vibrant flavors.
- Serve the asparagus almondine immediately.
More Vegetable Side Dishes
Vegetable Side Dishes are a must make for any meal and especially for the holidays. Here are some additional favorites.
See All Side Dishes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Asparagus Almondine Recipe
4.50 from 4 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total: 15 minutes minutes
Serves6 people
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This delicious vegetable side dish is so quick and easy to make and so tasty! Made with a few simple ingredients, this asparagus almondine is perfect to serve all year round.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 2 bunches asparagus medium thickness, woody ends trimmed
- 6 tablespoons unsalted butter
- ½ cup sliced almonds
- ¼ teaspoon fine sea salt
- Juice of ½ lemon
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper
- Flaky sea salt for serving
Instructions
Steam the asparagus spears over 1-2 inches of water, about 2 minutes, or until the spears have softened but still snap. Transfer to a bowl of ice water to stop the cooking and then to paper towels to pat dry.
In a large skillet set over medium-low heat, melt the butter. Stir in the almonds and shake the pan, about 2-3 minutes, or until the butter is dark gold and has a nutty aroma. The almonds should not be darker than pale gold.
Add the asparagus to the skillet and cover. Shake the pan so the butter coats the asparagus. Cook, shaking the pan continuously, about 2-4 minutes, or until the almonds and butter darken in color one shade to a light brown and the asparagus is cooked to desired tenderness. If the asparagus or almonds are darkening too quickly, reduce the heat to low.
Sprinkle the asparagus with lemon juice, parsley, tarragon, chives and pepper and shake the pan until evenly distributed.
Display the asparagus on a small platter and spoon the butter, herbs and almonds over the top. Sprinkle with freshly ground black pepper and flake sea salt. Serve immediately.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use fresh asparagus that is firm to the touch.
- Remove the woody ends of the asparagus before you steam them.
- Take care not to overcook the asparagus when you steam them, they should still be firm as you will continue to cook them in the skillet.
- Use fresh herbs and lemon juice for the most vibrant flavors.
Nutrition Information
Calories: 203kcal (10%) Carbohydrates: 9g (3%) Protein: 6g (12%) Fat: 18g (28%) Saturated Fat: 8g (50%) Cholesterol: 30mg (10%) Sodium: 107mg (5%) Potassium: 422mg (12%) Fiber: 5g (21%) Sugar: 3g (3%) Vitamin A: 1555IU (31%) Vitamin C: 10mg (12%) Calcium: 84mg (8%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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