Melt 2 T butter in small skillet over low heat. Add shallots and
garlic and saute until tender, about 5 minutes. Pour into medium
bowl.
Add remaining 6 T butter, parsley, lemon juice, and lemon peel to
shallot mixture and whisk to blend. Season to taste with salt and
pepper. Steam asparagus until crisp-tender.
Place butter mixture in large skillet over medium heat. Add
almonds and cook until butter browns, stirring occasionally, about
3 minutes. Add asparagus and stir until heated through.
Originally Submitted
1/10/2011
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