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Lemon Asparagus Amandine  (Not yet rated)

Also spelled almondine. Asparagus in a lemon and almond sauce.

Cal: 44 Fat: 1g Carbs: 6g Protein: 3g Fiber: 3g
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Original recipe serves 4

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/2 cup chicken broth
  • 2 teaspoons lemon zest
  • 1 pound asparagus
  • 1 tablespoon almonds ; sliced
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon black pepper
  • Directions

    Coat almonds with nonstick cooking spray and cook in a skillet over medium heat, stirring, 3 to 5 minutes or until golden. Set aside. In a small bowl, combine cornstarch and 1 tablespoon of broth to make a paste. Set aside. Remove the tough ends from the asparagus and discard. Add the remaining chicken broth and the asparagus to the skillet. Bring to a boiling and reduce heat. Cover and cook for 3 to 4 minutes or until crisp-tender. Move asparagus to a serving plate with a slotted spoon and cover to keep warm. Add lemon zest, almonds, pepper and cornstarch mixture to the skillet. Cook the sauce, stirring, for 1 minute or until thickened. Spoon sauce over asparagus and serve.

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