Articles & Recipes

Asparagus with Parmesan and Toasted Almonds

March 18, 2019

Seeking a deliciously easy spring side-dish? How about fresh asparagus tossed with crunchy almonds and melting Parmesan ~ it's every bit as pleasing as a buttery Hollandaise.

Ingredients Makes 6 servings

11⁄2 lbs asparagus 750 g
1⁄4 cup sliced blanched almonds 60 mL
2 tbsp butter 30 mL
2 cloves garlic, finely chopped 2
1⁄4 cup freshly grated Parmesan cheese 60 mL
Salt and freshly ground black pepper


  1. Snap off asparagus ends; cut spears on the diagonal into 2-inch (5 cm) lengths. In a large nonstick skillet, bring 1⁄2 cup (125 mL) water to a boil. Blanch asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp. Run under cold water to chill; drain and reserve.
  2. Dry the skillet and place over medium heat. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden. Remove and reserve.
  3. Increase heat to medium-high. Add butter to skillet; cook asparagus and garlic, stirring, for 2 to 3 minutes or until asparagus is just tender.
  4. Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.


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