Asparagus Amandine

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Asparagus Amandine

Servings: 2

 

1/2 pound asparagus

2 tablespoons vegan margarine

1/4 cup sliced almonds, blanched

Salt, to taste

1 tablespoon fresh lemon juice

1 teaspoon fresh parsley, chopped

 

Trim the asparagus spears by removing the tough ends and peeling the

stalks with a vegetable peeler. In a medium sized sauti pan, big

enough to hold the asparagus, blanch them for approximately 1 2

minutes. You want the asparagus to be cooked but still crispy. Drain

the spears and keep warm. In a small saucepan, melt the vegan

margarine over medium-high heat. Add the almonds and cook until the

margarine starts to brown. Season with salt, add the lemon

juice and parsley.