Asparagus Almond Sauce Recipe
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TIPS & TRICKS to Make this Recipe: You want to use thick stalks of asparagus here versus the thinner ones, as it gives this dish a better texture. Also, don´t overcook the asparagus, otherwise they lose their beautiful texture. When making the cream sauce, make sure to be on a medium heat and nothing higher, otherwise the sauce will get too thick and won´t absorb all the flavors.
Grab a new pan and place over the medium heat, add in 2 tablespoons of extra virgin olive oil, after 1 minute add in the chopped almonds and 3 cloves garlic finely minced, mix with the olive oil, after 90 seconds add in 1 tablespoon of all-purpose flour, mix together and cook for 2 minutes mixing continuously, then add in 1/2 cup of milk and whisk together, once it has thickened up, add in another 1/2 cup of milk, continue to whisk for 2 to 3 minutes, once the sauce is creamy, but not too thick, season with sea salt & black pepper, whisk together and add in the cooked asparagus, mix around and cook for 2 to 3 minutes, just to heat the asparagus through
You can definitely add flavors and create a sauce for your stir fries, like this pepper steak stir fry or orange chicken stir fry, but you can also keep the stir fry more basic and then top with a sauce like we did for this chicken and asparagus stir fry with honey and garlic.
4 tablespoons unsalted butter1 1/4 pounds skinless salmon fillet, cut into 4 pieceskosher salt and black pepper1 pound green beans or asparagus, trimmed1/4 cup sliced almonds2 tablespoons capers
ingredients1 tablespoon butter1 pound asparagus trimmedsalt and pepper to taste1 tablespoon butter2 tablespoons lemon juice (~1/2 lemon)1/4 cup almond slices or slivers, toasted1 tablespoon parsleysalt and pepper to tastedirectionsHeat the butter in a pan over medium heat until it is bubbling, add the asparagus, cook until cooked, about 2-3 minutes and set aside.Add the butter to the pan and cook until it browns, about 2-3 minutes.Add the almonds and cook until lightly toasted, about 2-3 minutes.Add the lemon juice and parsley, season with salt and pepper and remove from heat.Serve the asparagus covered in the sauce. Similar Recipes:Trout AmandineAsparagus with Garam Masala, Butter and Toasted HazelnutsBalsamic Parmesan Roasted Asparagus and TomatoesTuscan Roast AsparagusOrange Sesame Roast AsparagusLemon and Feta Grilled AsparagusFood, French, Gluten-free, Low-carb, Recipe, Side Dish, Vegetable, Vegetarian
Arrange asparagus on a platter with cheese. Sprinkle with almonds, zest, lemon segments, and basil. Drizzle with 1/4 cup dressing (reserve remainder for another use). Season with salt and pepper and serve, garnished with whole basil leaves.
Roasted Asparagus with Lemon Ginger Sauce is the perfect side dish to any dinner! It is ready in about 20 minutes and is totally vegan and oil-free. The perfect Spring dish with a sauce made with fresh lemon, ginger, turmeric, garlic and almond butter that is so good, you will want to drink it!
Absolutely delicious and I agree that it is so good I just want to drink it!!! I made an extra batch of the sauce to add to quinoa salad. I added tahini and red miso to thicken it a bit. Thank you for the wonderful recipe!!
Spring has sprung in Northwest Florida and my springtime food cravings are kicking in! In the springtime, I gravitate toward fresh seasonal fruits and vegetables. Actually, that's a lie. I gravitate toward fresh seasonal produce year-round. Summer is the time for stone fruit salad and caprese pasta salad with fresh summer tomatoes. In the fall, I love warm apple cider and autumn roasted vegetables. Winter calls for hearty mashed potatoes and shepherd's pie. In the springtime, I love fresh asparagus and lemon. Today, I will share with you my favorite asparagus recipe - my Easy Sauteed Asparagus Amandine.
To steam asparagus on the stove, bring about a cup of water to a boil in a saucepan fitted with a steamer basket. Place the stalks into the steamer basket, cover the saucepan with a lid. Steam the asparagus until they are bright green and crisp, yet tender - about 5 minutes.
Although this post is more of a "how to cook asparagus" post, the recipe below is for sauteed asparagus. That being said, you can make the amandine sauce and pour it on asparagus that has been prepared using any of the methods above.
In this recipe, sliced almonds are toasted with melted butter and lemon juice. The blanched asparagus is then tossed in this almond sauce and served with a sprinkling of chopped flat leaf parsley. I love this recipe because it is an elegant, sophisticated side dish but it could not be easier to prepare!
Just a side note: although I prefer to use the French term, "amandine," for this recipe, it can also be spelled, "almondine." Both are correct, both are interchangeable. In the US and Canada, "almondine" is more widely used. It comes down to preference, and mine is "amandine." What is yours?
Cut the tofu into 1-inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cut tofu and cook until crispy in places, about 3 to 5 minutes. Add the almond butter sauce and cook until crispy and browned in places, about 2 to 3 minutes.
Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.
Did you make this easy roasted asparagus with lemon tahini sauce? please let me know what you think! Leave a comment below, give me a star rating, and/or share a photo on Instagram and mention @CleanPlateMama!
Made it the second time. But I decided only to bake the tofu marinated in soya sauce with pepper flakes in the oven. I mixed the almond sauce in the green beans. Served it with the whole basmati rice:)
I loved learning this tofu method. I always avoid making tofu because it never turns out right, but this was awesome. I really like the sauce too! For veggies, we used red bell pepper, green beans, and broccoli. I accidentally overcooked my veggies a bit, which is never fun. :( Not sure I will make this exact recipe again, because no one ooh-ed/ahh-ed, but if I do, I will use brown or white rice as a base instead of the cauliflower rice I used. The cauliflower did not provide enough variance in texture for us.
This recipe is simple and delicious and has been in constant rotation ever since I discovered it. I use chicken instead of tofu and I make an extra side of the sauce because my husband likes to drown his food in it :)! Oh, I also serve it with Atjar ketimoen. Yum!
Made an adapted version of this for dinner tonight and it was delicious. The adaptations involved the use of silken tofu as it was all I had. Instead of just baking the tofu cubes, I used the convection mode to make sure the tofu dried well, It was perfect and caramelized very well. Also had no green beans so used green peas instead. The spicy sauce on the sweet peas was amazingly delicious. Otherwise, I followed the recipe exactly and we really loved it. Thanks.
This is such an awesome recipe! I was able to make it even w/o all the listed ingredients and it was still delicious. I just substituted brown sugar for maple syrup, peanut butter instead of almond, and lemon juice for lime. I also served it over brown rice noodles instead of rice. Definitely gonna make this one again! (even more if my wife likes it!)
Make the most out of asparagus this spring season! Sautéed to crisp-tender perfection, then topped with toasted almonds and a flavorful, garlicky, lemon goat cheese sauce, this sautéed asparagus recipe makes for the tastiest side-dish to go along with your fresh spring and summer meals. We like to serve it with grilled chicken, fish, or steak over a bed of cooked brown rice or quinoa.
This asparagus side dish is incredibly flavorful, especially once you add that delicious lemon goat cheese sauce. When choosing what to serve it with, try keeping the other components of the meal simple to really allow those flavors to shine! We love to add a protein and then serve over a bed of brown rice to round out the meal.
1 large bunch asparagus, ends trimmed where they naturally snap off juice of 1 lemon about 1/2 cup roasted almonds, crushed or chopped 1 medium or small shallot, thinly sliced extra-virgin olive oil salt and pepper to taste
Toss the asparagus and shallots in a medium bowl with the lemon juice, a couple tablespoons or more of olive oil, and a few pinches of salt and pepper. Taste for seasoning. Add the crushed almonds, toss once more and serve.
This sauce is bold on flavour but quick on time. Salty anchovies balance out the acidity of lemon and orange juice. The toasted almonds then bring all of the flavours together. Serve alongside grilled salmon or chicken, double up on the sauce, and you have a complete meal.
Any way you want to cook your asparagus (roast it, grill it, whatever!) will work for this recipe, and you can put the lemon-almond pesto on everything! It has the bright flavor of lemon without being too lemony, so it's perfect for adding to vegetables--it works with them, rather than overpowering them as lemon juice sometimes does. Go get some fresh veggies!
I always have trouble naming my recipes. Once in a while, someone will send me an email or leave a comment saying something like, "You said this is a pesto, but it's not. A pesto is a sauce made with x, y, and z, and your sauce is not made with those ingredients..." Oh well. ? 2b1af7f3a8