Blanched Asparagus with Toasted Almonds

[Guest guest]

Blanched Asparagus with Toasted Almonds

 

1 Asparagus bundle

1/3 C. Whole Almonds

2 T. Fresh Herbs, minced (Thyme and Sage are nice)

Salt to taste

Olive Oil

 

1. Cut the bottom inch off the asparagus stalks and peel them up as far as

you wish (not the tips, of course!).

 

2. Blanch the asparagus-two or three minutes in boiling water, and drain.

 

3. Crush the almonds and lightly toast them with a bit of salt in a dry pan.

 

4. Sprinkle herbs and toasted almonds on the asparagus and sprinkle with

olive oil and salt to taste. Grated lemon peel and a bit of lemon juice may be

added as well.

 

Previously posted to SoFlaVegans

Vegan Kosher Dishes for Passover

Recipes by Joshua Ploeg