This impressive side dish is easy and quick to prepare. For a weeknight, or for guests, it comes together really quickly.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.

  • Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.

  • Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.

  • Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.

Nutrition Facts

109.9 calories; protein 3.6g 7% DV; carbohydrates 7.7g 3% DV; fat 8.1g 12% DV; cholesterol 7.6mg 3% DV; sodium 65.9mg 3% DV. Full Nutrition