Asparagus Almondine Recipe | Gimme Some Oven

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This asparagus almondine recipe is straightforward to make in quarter-hour and pairs effectively as a flexible facet dish with all kinds of entrees. 

Transfer over, inexperienced beans. Let’s make asparagus almondine this spring! ♡

Crisp inexperienced asparagus works fantastically on this basic dish, initially generally known as amandine (which interprets to “almond”) in French or generally anglicized to almondine in English. Merely toast up a handful of almonds in butter, sauté contemporary asparagus with shallots, garlic, numerous lemon, salt and pepper. Then in lower than quarter-hour, this vibrant, scrumptious pan of asparagus almondine might be able to serve and revel in!

It’s the proper simple facet dish for the vacations (equivalent to Easter this weekend) or anytime you occur to be craving some asparagus whereas it’s in season. This recipe can also be naturally gluten-free and vegetarian. And in case you really feel like including in some contemporary herbs, a pinch of chili flakes, a drizzle of honey, or a sprinkling of Parmesan, there are countless enjoyable methods that you may customise this recipe too.

Let’s make some asparagus almondine!

Asparagus Almondine Components

Listed here are a number of notes in regards to the substances you’ll need for this asparagus almondine recipe:

  • Asparagus: Search for contemporary asparagus spears which can be agency to the contact (not tender and simple to bend) and vibrant inexperienced in coloration, with suggestions which can be tightly closed. I like slicing the asparagus on a pointy bias into bite-sized items for this recipe, however you’re welcome to go away the stalks lengthy in case you favor.
  • Almonds: I like the look and texture of sliced almonds on this dish, however slivered or roughly-chopped almonds would additionally work effectively.
  • Shallot: A shallot (or you might additionally finely mince a purple onion) provides a fragile, candy taste to this dish.
  • Garlic: Be at liberty to make use of as a lot or as little contemporary minced garlic as you like.
  • Butter: I actually love the flavour that butter historically provides to this dish, however you’re welcome to make use of vegan butter (or olive oil) if you’re making this recipe vegan or dairy-free.
  • Lemon: We’ll add each the zest and juice of 1 giant lemon to the asparagus.
  • Salt and pepper: And as at all times, don’t neglect to generously season with tremendous sea salt and freshly-ground black pepper as wanted.

Recipe Variations

Listed here are a number of further variations that you’re welcome to attempt:

  • Add contemporary herbs: Basil, chives, dill, rosemary, tarragon, or thyme would all be scrumptious additions to this dish.
  • Add honey: Add in a drizzle of honey together with the lemon juice if you need so as to add a little bit of sweetness to the dish.
  • Add warmth: I additionally love including a beneficiant pinch of crushed purple pepper flakes to present this dish a bit of warmth.
  • Add Parmesan: Add some freshly-grated Parmesan as a garnish or stir it into the dish simply earlier than serving.
  • Use totally different nuts/seeds: Whereas clearly not conventional amandine, there are various different nuts or seeds that may be scrumptious on this dish as effectively equivalent to pine nuts, walnuts, pecans, pistachios or pepitas.
  • Blanch the asparagus: If you need a extra conventional amandine preparation, you’ll be able to blanch the asparagus after which add it to the sauté simply earlier than serving. I discover this methodology provides pointless steps when working with asparagus, however you’re after all fully welcome to present it a attempt.
  • Make it vegan: Use vegan butter or olive oil instead of conventional butter to make this recipe dairy-free.

Extra Asparagus Recipes

On the lookout for extra asparagus recipes to do this season? Listed here are a number of of our faves:


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This asparagus almondine recipe is straightforward to make in quarter-hour and pairs effectively as a flexible facet dish with all kinds of entrees.

  • 3 tablespoons butter
  • 1/3 cup sliced almonds
  • 1 giant shallot, peeled and really finely chopped
  • 1 1/2 kilos asparagus, trimmed and sliced on a bias into bite-sized items
  • 2 giant garlic cloves, minced
  • 1 medium lemon, zested and juiced
  • tremendous sea salt and freshly-ground black pepper

  1. Toast the almonds. Soften the butter in a big sauté pan over medium warmth. Add the almonds and sauté for about 3 to 4 minutes or till evenly golden, stirring and flipping sometimes in order that they don’t burn. Use a slotted spoon to switch the almonds to a plate, abandoning the leftover butter within the pan.
  2. Sauté the asparagus. Add the shallots to the recent butter and sauté for 1 minute, stirring sometimes. Add the asparagus, garlic, lemon zest and toss to mix. Enhance warmth to medium-high and sauté for 2-3 minutes, stirring sometimes, till the asparagus reaches your required stage of tenderness. (I favor mine fairly crisp.)
  3. Season. Add the lemon juice and half of the almonds and toss to mix. Season with salt and pepper to style.
  4. Serve. Serve heat, garnished with the remaining almonds and an additional twist of black pepper.

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