| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Asparagus; trimmed |
| 1/2 |
c |
Water |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Sliced almonds; toasted lightly |
|
|
Fresh lemon juice to taste |
INSTRUCTIONS
Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring
about 10 inches across top simmer asparagus in water and butter,
uncovered, until asparagus is crisp-tender and liquid is reduced to a
glaze, about 3 minutes. Stir in almonds, lemon juice, and salt and
pepper to taste.
Serves 2.
Gourmet April 1994
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