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Classic Asparagus and Toasted Almonds
Source: Enlitened Kosher Cooking by Nechama Cohen

Tender asparagus with toasted almonds.

Rating:
Prep Time: 10 minutes
Cook Time: 13 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 66.3
Total Carbs 6.7 g
Dietary Fiber 3.3 g
Sugars 2.9 g
Total Fat 3.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.5 g
Potassium 320.5 mg
Protein 3.8 g
Sodium 7.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables
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

1 1/2 lb  fresh asparagus
0 1/2 cup  cold water
1 tbsp  olive oil
2 each  medium garlic cloves
1 pinch  salt and pepper
0.125 cup  sliced almonds
0 1/4 cup  grated parmesan cheese, low sodium
Directions
  1. Snap the ends off the asparagus and cut spears on the diagonal into 2-inch lengths.
  2. 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 until just tender.
  3. Run under cold water to cool off; drain and set aside.
  4. Heat olive oil or margarine 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.
  5. Transfer to a serving bowl; top with roasted almonds. Sprinkle with parmesan cheese if desired.

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