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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Asparagus with Toasted Almonds

Source: Enlitened Kosher Cooking by Nechama Cohen

Tender asparagus with crunchy toasted almonds and a sprinkle of Parmesan cheese.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	74.0

Total Carbs	4.6 g

Dietary Fiber	0.1 g

Sugars	0.0 g

Total Fat	4.0 g

Saturated Fat	1.4 g

Unsaturated Fat	0.7 g

Potassium	268.2 mg

Protein	4.8 g

Sodium	83.7 mg

Dietary Exchanges 4.0 Fat, 0.9 Vegetables, 0.2 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths.
In a large non-stick skillet, bring water to a boil. Cook asparagus for 5-7 minutes (start timing when water returns to a boil) or just until tender-crisp.
Run under cold water to cool off; drain and set aside.
If using frozen asparagus, follow directions on the package, but do not overcook.
Heat margarine or olive oil in a non-stick skillet over medium heat. Add asparagus and garlic, stirring, for 4-6 minutes or until vegetables are just tender. Season with salt and pepper.
Transfer to a serving bowl; top with roasted almonds.
If serving with a dairy meal, you can sprinkle with 1/4 cup Parmesan cheese.