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Almond-Parmesan Asparagus

(3)

1 reviews

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

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

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.

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 2 1/2g 11% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 110mg; 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.

Comments + Recipe Twists

Pillsbury

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