INGREDIENTS

INSTRUCTIONS

SERVES 4-6  When the local asparagus season starts in Seattle, the Pike
Place  Farmer's Market goes crazy. Asparagus is everywhere and we eat
ourselves into an asparagus frenzy.  This quick dish is very tasty.
Remember, don't overcook the  asparagus. It should be bright green and
a bit crunchy.  Cut the spears into 1-inch-long pieces and set aside.
Bring 2 quarts  of water to a boil and add 2 tablespoons of the olive
oil. Throw in  the asparagus and cook for 2 minutes. Drain and rinse
with cold water  immediately. This can be done up to an hour before
dinner if you  wish. Keep the blanched asparagus in cold water.  Heat a
large frying pan and add the remaining olive oil and garlic.  Add the
drained asparagus and cook only until it is hot. Remove from  the pan
to a serving dish. Add the butter and sliced almonds to the  pan. Stir
about until the almonds are toasty brown. Add the lemon  juice and
immediately pour the sauce over the asparagus. Serve right  away.
HINT: ON CLEANING ASPARAGUS. Some people go to the work of peeling  the
ends of the asparagus shoots. I do not bother. Hold the spear in  both
hands and break it off at the most tender point of the bottom of  the
stem. Just bend it and it will break where it should. The top  part is
for dinner and the bottom part is to be saved for asparagus  soup.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 285
Calories From Fat: 237
Total Fat: 27.1g
Cholesterol: 22.9mg
Sodium: 646.1mg
Potassium: 472.4mg
Carbohydrates: 8.7g
Fiber: 3.3g
Sugar: <1g
Protein: 6.1g