We love asparagus in our house – don’t you? It’s a great vegetable that is very flexible with toppings and many ingredients. This particular recipe is quick and easy, yet packs some great flavors. I happened to use almonds because it’s what I had on hand, but the original recipe from Six Ingredients or Less uses hazelnuts. The hazelnuts are definitely a unique flavor and great for company. I also had a bit of fresh basil still growing, although you can see it is going to seed. (I’m purposefully letting it do so to collect the seeds.) The flowers are kind of pretty, huh?
If you don’t have fresh basil simply substitute dried. Make sure to read my post on achieving tender asparagus every time.
Sauté asparagus until just crisp tender. Remember it will continue to cook. Set asparagus aside.
Add butter, nuts and pepper to pan and cook over medium heat until butter begins to brown and you can smell the nuts toasting. Add basil and stir for a few seconds.
Return asparagus to skillet and heat through. Place asparagus on serving dish.
Top with Parmesan cheese.
By October 15, 2013Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
A family favorite, combining your choice of nut, basil and Parmesan. Quick and very pretty.
- 1 pound asparagus trimmed
- 1 tablespoon butter
- 2 tablespoons chopped almonds or other nut
- 1 tablespoon fresh basil or 1/4 teaspoon dried
- fresh ground pepper
- 1 tablespoons grated Parmesan cheese
- Heat 1/4 cup water in a medium skillet. Add asparagus and cook on medium-high heat 4 to 6 minutes or until just crisp-tender (do not cook until done). Drain, and set asparagus aside.
- Add butter to skillet and sauté nuts until lightly toasted. Add basil and pepper. Return asparagus to skillet and heat through. Place on serving dish and sprinkle with Parmesan cheese.