Description
Asparagus Almondine is a classic French-inspired side dish featuring tender steamed asparagus tossed in a nutty browned butter sauce with toasted sliced almonds, fresh herbs, and a splash of lemon juice. This elegant yet simple recipe takes just 15 minutes and is perfect for complementing spring and summer meals with its bright, buttery flavors and satisfying crunch.
Ingredients
Scale
Asparagus
- 2 bunches asparagus (medium thickness, woody ends trimmed)
Butter & Nuts
- 6 tablespoons unsalted butter
- ½ cup sliced almonds
Seasoning & Herbs
- ¼ teaspoon fine sea salt
- Juice of ½ lemon
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper, to taste
- Flaky sea salt (for serving)
Instructions
- Steam the Asparagus: Steam the asparagus spears over 1-2 inches of boiling water for about 2 minutes until they soften but still snap when bent. Immediately transfer the asparagus to a bowl of ice water to halt the cooking process, then drain and pat dry thoroughly with paper towels.
- Toast the Almonds in Butter: In a large skillet over medium-low heat, melt the unsalted butter. Add the sliced almonds and gently shake the pan while cooking for 2-3 minutes, until the butter turns a dark golden color with a nutty aroma and the almonds are pale golden. Take care not to let the almonds darken excessively.
- Cook Asparagus with Almond Butter: Add the steamed asparagus to the skillet and cover it with a lid. Shake the pan continuously for 2-4 minutes, allowing the butter and almonds to further brown slightly to a light brown shade while the asparagus reaches your preferred tenderness. If the browning happens too quickly, lower the heat to prevent burning.
- Add Herbs and Lemon: Sprinkle the asparagus mixture with lemon juice, chopped tarragon, chopped chives, and freshly ground black pepper. Shake the pan well to evenly distribute the herbs and seasoning throughout.
- Serve Immediately: Transfer the asparagus to a serving platter, spoon the browned butter, toasted almonds, and herbs over the top. Finish with a sprinkle of flaky sea salt and extra black pepper to taste. Serve immediately while warm.
Notes
- Use medium-thick asparagus spears for best texture; very thin stalks may cook too quickly and lose bite.
- Be careful to not burn the butter or almonds; cooking over medium-low heat and shaking the pan frequently helps prevent this.
- Fresh herbs like tarragon and chives add bright flavor, but you can substitute with parsley or dill if preferred.
- Steaming asparagus before sautéing ensures even cooking and preserves its vibrant green color.
- Serve Asparagus Almondine as a side dish to roasted meats, fish, or vegetarian mains.
