Asparagus Almondine
Yield
6 servingsPrep
2 minCook
2 minReady
4 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
almonds
finely chopped |
*
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
tarragon vinegar
|
|
| 20 | ounces |
asparagus
frozen spears, cooked, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
almonds
finely chopped |
*
|
| 118 | ml |
butter
|
|
| 5 | ml |
tarragon vinegar
|
|
| 578 | ml/g |
asparagus
frozen spears, cooked, drained |
|
Directions
In a small, heat-resistant, non-metallic bowl, place almonds and butter.
Heat, uncovered, in Microwave Oven 1½ minutes or until nuts are lightly browned.
Stir in vinegar.
Pour sauce over hot or cooled asparagus.
