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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

Cohen's Own Asparagus with Toasted Almonds

Source: Enlitened Kosher Cooking by Nechama Cohen

Steamed asparagus with toasted almonds.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	51.7

Total Carbs	3.5 g

Dietary Fiber	1.5 g

Sugars	0.1 g

Total Fat	3.5 g

Saturated Fat	0.4 g

Unsaturated Fat	0.5 g

Potassium	179.9 mg

Protein	2.5 g

Sodium	9.6 mg

Dietary Exchanges 3.5 Fat, 0.6 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 frozen asparagus spears 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

Garnish 0.125
0.125 cup sliced almonds 0.25
0 1/4 cup grated Parmesan cheese

Directions

Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths.
In a large non-stick pot, 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. Feel free to use light or whipped butter instead of the margarine or oil.