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Almond-Parmesan Asparagus

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  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 8
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Sliced almonds and a dash of nutmeg add woodsy notes to this cheese and asparagus side dish.
By Pillsbury Kitchens
Updated May 7, 2009
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Ingredients

  • 2 tablespoons sliced almonds
  • 2 teaspoons butter or margarine
  • 2 teaspoons all-purpose flour
  • 1/2 cup half-and-half
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash ground nutmeg, if desired
  • 2 lb fresh asparagus spears, trimmed
  • 1/2 cup chopped yellow bell pepper (1/2 medium)
  • 1/4 cup shredded Parmesan cheese (1 oz)

Steps

  • 1
    In 8-inch skillet, cook almonds over medium-low heat 4 to 6 minutes, stirring frequently, until fragrant and lightly browned. Remove from skillet; set aside.
  • 2
    In same skillet, melt butter over medium-low heat. With wire whisk, stir in flour until blended. Stir in half-and-half, salt, pepper and nutmeg. Cook, stirring constantly, until mixture boils. Cook 2 to 3 minutes longer, stirring constantly, until thickened. Remove from heat; cover to keep warm.
  • 3
    In 4-quart saucepan or Dutch oven, place asparagus; add 1/2 cup water. Heat to boiling over medium heat. Cook uncovered 3 to 5 minutes or until asparagus is crisp-tender, adding bell pepper during last minute of cooking; drain.
  • 4
    On large serving platter, arrange asparagus and bell pepper. Spoon sauce over top; sprinkle with cheese and almonds.

Tips from the Pillsbury Kitchens

  • tip 1
    Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.

Nutrition Information

80 Calories, 4 1/2g Total Fat, 4g Protein, 5g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
110mg
5%
Potassium
180mg
5%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
5%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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