Steamed Asparagus With Almond Butter Recipes

LEMON ALMOND ASPARAGUS

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.

STEAMED ASPARAGUS WITH ALMOND BUTTER

Steps:

• 1. Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend. Season with salt and pepper. Steam asparagus until crisp-tender. (Can be made 1 day ahead. Cover butter mixture and asparagus separately; chill).
• 2. Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper. Divide asparagus among plates.

ASPARAGUS STEAMED WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches.
• In a large skillet, bring about 1/2-inch of water to a rapid boil. Season the water with salt.
• Add the asparagus and cook for 2-3 minutes or until bright green and just tender.
• Drain the asparagus and place it immediately in a bowl of ice water to shock it. This will help the asparagus to retain the bright green color. Drain.
• Add butter to the skillet to melt. Stir in the lemon zest and juice. Add the drained asparagus to the skillet. Toss to coat and heat. Serve immediately.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

Steps:

• Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
• Steam until crisp-tender, about 8-10 minutes.
• Drain and keep warm.
• In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
• Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
• Remove sauce from heat and stir in remaining.
• Place asparagus on a serving platter and top with the sauce.

STEAMED ASPARAGUS

Steps:

• Peel the bottoms of 2 bunches thick asparagus. Snap off the ends; discard. Cook in a steamer basket set in a pot of simmering water, covered, until tender, 3 to 5 minutes. Melt 1 tablespoon butter in a saucepan over medium heat; add 1/2 minced shallot and cook until soft. Remove from the heat and whisk in 3 tablespoons diced cold butter; add 2 teaspoons soy sauce. Pour over the asparagus. Season with pepper.

LEMON ALMOND ASPARAGUS

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.

ALMOND ASPARAGUS CASSEROLE

Steps:

• Boil asparagus for a few minutes (or steam in microwave steamer) then cool.
• Melt 4 tablespoons butter in a sauce pan, then add flour, salt and milk; mix over stove until thickened.
• Add jar of Old English cheese and mix together over stove until completely melted.
• Add 4 tablespoons melted butter to crushed crackers and mix.
• Spread half the mixture on bottom of 9x13" pan sprayed with Pam.
• Place asparagus on top of cracker layer.
• Pour cheese mixture over top; add remaining crackers and 3/4 cup toasted almonds.
• Bake at 350F for 30 minutes or until slightly brown.

STEAMED ASPARAGUS WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

STEAMED ASPARAGUS

Steps:

• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the asparagus in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 6 minutes depending on the thickness. Transfer the asparagus to a plate and serve.

ASPARAGUS WITH ALMOND BUTTER SAUCE

Steps:

• Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don't overcook.
• Immediately immerse asparagus in cold water.
• In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
• Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
• Refrigerate for at least a couple of hours.
• Infuse love and serve!