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
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 304 |
| Fat | 27.9g |
| Saturates | 12g |
| Protein | 7g |
| Carbs | 12.7g |
| Sugars | 3.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
