Amandine Asparagus

by Vicki Brunsvold, Tastemaker in Residence

Ingredients
2 lbs asparagus, cut into 2-3” diagonal pieces
2 Tbsp butter
1/4 cup sliced almonds    
2 Tbsp diced red bell pepper
1 Tbsp lemon juice, freshly squeezed
1/2 tsp kosher salt
1/2 tsp black pepper

Instructions

1. Blanch asparagus in salted water and set aside
2. Melt butter in large skillet and sauté almonds about 2 minutes    
3. Add asparagus and red bell pepper and cook for about 3 minutes
4. Add lemon juice, salt, and pepper, toss well and serve