Amandine Asparagus

by Vicki Brunsvold, Tastemaker in Residence

2 lbs asparagus, cut into 2-3” diagonal pieces
2 Tbsp butter
1/4 cup sliced almonds    
2 Tbsp diced red bell pepper
1 Tbsp lemon juice, freshly squeezed
1/2 tsp kosher salt
1/2 tsp black pepper


  1. Blanch asparagus in salted water and set aside
  2. Melt butter in large skillet and sauté almonds about 2 minutes    
  3. Add asparagus and red bell pepper and cook for about 3 minutes
  4. Add lemon juice, salt, and pepper, toss well and serve