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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
Difficulty
Easy	Intermediate	Difficult

Classic Asparagus and Toasted Almonds

Source: Enlitened Kosher Cooking by Nechama Cohen

Tender asparagus with toasted almonds.

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 3.5 Fat, 1.3 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

1.5
1 1/2 lb fresh asparagus 0.5
0 1/2 cup cold water 1.0
1 tbsp olive oil 2.0
2 each medium garlic cloves 1.0
1 pinch salt and pepper 0.125
0.125 cup sliced almonds 0.25
0 1/4 cup grated parmesan cheese, low sodium

Directions

Snap the ends off the asparagus and 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 until just tender.
Run under cold water to cool off; drain and set aside.
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.
Transfer to a serving bowl; top with roasted almonds. Sprinkle with parmesan cheese if desired.