Almond-Parmesan Asparagus

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

By Pillsbury Kitchens

May 7, 2009

tablespoons sliced almonds

teaspoons butter or margarine

teaspoons all-purpose flour

1/2

cup half-and-half

1/8

teaspoon salt

Dash pepper

Dash ground nutmeg, if desired

lb fresh asparagus spears, trimmed

1/2

cup chopped yellow bell pepper (1/2 medium)

1/4

cup shredded Parmesan cheese (1 oz)

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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.

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.