Almond-Parmesan Asparagus

Sliced almonds and a dash of nutmeg add woodsy notes to this cheese and asparagus side dish.

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  • prep time 20 min
  • total time 20 min
  • ingredients 10
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
110mg
110%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
8%;
Iron
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.