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Sautéed asparagus, toasted almonds & manchego cheese

Sautéed asparagus, toasted almonds & manchego cheese

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal340
fat32g
saturates15g
carbs4g
sugars3g
fibre3g
protein10g
low insalt0.15g
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Ingredients

  • 36 asparagus spears
  • 140g unsalted butter
  • 100g whole blanched almonds
  • juice 1 lemon
  • 50g best-quality manchego cheese (or vegetarian hard cheese)

Method

  • STEP 1

    Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.

  • STEP 2

    Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.

  • STEP 3

    Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

Recipe from Good Food magazine, May 2010

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A star rating of 4 out of 5.2 ratings
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