Elevate your Easter feast with the delightful lemon-garlic butter fried asparagus, adorned with crunchy butter-toasted almonds for a burst of flavour and elegance
| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الأوروبي |
| Special Occasion | Easter |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 304 |
| دهون | 27.9g |
| المشبعة | 12g |
| بروتين | 7g |
| الكربوهيدرات | 12.7g |
| السكريات | 3.8g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFIn a small pot, gently melt the butter over a medium heat. Mince the garlic and add it to the melted butter. Sauté for approx. 1-2 minutes until fragrant. Zest and juice the lemon, adding both to the pot. Season with salt and pepper. Set aside but keep the mixture warm.
In a separate cast-iron or non-stick pan, melt the butter over a medium heat. Add the almonds and sauté, stirring frequently, until they turn a golden brown and become fragrant, approx. 4-5 minutes. Season the almonds with salt. Remove from the heat and set aside.
Meanwhile, trim the woody ends of asparagus then chop each into three pieces. Heat a large pan over a medium-high heat. Add a teaspoon of the lemon-garlic butter to the pan and swirl it around to coat the bottom of the pan. Place the trimmed asparagus to the pan in a single layer. Season with salt and pepper. Sauté the asparagus, turning it occasionally, until it becomes crisp-tender and develops a light golden-brown colour, approx. 5-10 minutes. Once cooked, transfer the asparagus to a serving dish.
Drizzle some of the warm lemon-garlic butter over the cooked asparagus. Scatter over the butter-toasted almonds. Serve immediately.
