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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 Fat , 1 Vegetables , 1/2 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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1 1/2 lb  Asparagus, spears, frozen
0 1/2 cup  cold water
0 1/2 oz  reduced fat margarine (80%)
2 each  medium garlic cloves
1 pinch  salt and pepper
0.125 cup  sliced almonds
0 1/4 cup  Cheese, parmesan, shredded
  1. Snap off asparagus ends; 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 just until tender-crisp.
  3. Run under cold water to cool off; drain and set aside.
  4. If using frozen asparagus, follow directions on the package, but do not overcook.
  5. 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.
  6. Transfer to a serving bowl; top with roasted almonds.
  7. If serving with a dairy meal, you can sprinkle with 1/4 cup Parmesan cheese.

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