Asparagus with Sliced Almonds and Parmesan Cheese
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
We love this. I cook the asparagus my usual way - add spears to boiling salted water, and simmer until they turn bright green (about 2 mins). Drain, and immerse in a bowl of iced water - heat the butter in the skillet, add the asparagus and and let it heat through. I then add the almonds, and stir. I sprinkle the cheese over the asparagus on the serving plate - this all avoids soggy almonds, over-cooked asparagus, and gluey cheese. Delicious and easy. Thanks!Read More
We love this. I cook the asparagus my usual way - add spears to boiling salted water, and simmer until they turn bright green (about 2 mins). Drain, and immerse in a bowl of iced water - heat the butter in the skillet, add the asparagus and and let it heat through. I then add the almonds, and stir. I sprinkle the cheese over the asparagus on the serving plate - this all avoids soggy almonds, over-cooked asparagus, and gluey cheese. Delicious and easy. Thanks!
I always add chopped garlic when I sautee asparagus...And like Caroline C said, add the premesean cheese just before serving.
I made this as a side dish for a Sunday family dinner and received wonderful reviews on it! The only thing I did different was that after I bolied the asparagus, I drained them and then immediately put them in ice water. I laighly sauteed the almonds in butter and then turned the heat down and added the asparagus. I added the cheese after I removed it from the pan to elliminate a big string mess and to make a great presentation. This is a great way to get your kids to eat asparagus and almonds are an excellent source of nutrition!
I love this- make it all the time. I never use shredded parmesan however; it probably would gum up if you did. The cheese browns quickly and you kind of have to watch it. It is yummy and the ONLY way I'll eat asparagus. Thanks!
Very tasty. I used olive oil in place of butter and added some pepper, garlic sea salt and used toasted slivered almonds. Beautiful, easy and a new regular for us. Thanks for sharing.
This was easy and delicious! I waited to add the Parmesan until I put the asparagus on the serving platter, which worked out quite well. Yum!
This recipe was a Thanksgiving hit! Great presentation, awesome taste. My brother went for seconds!
Didn't care for the cooking method, which is why I rate this four stars. Specifically, I know that adding and "cooking" the cheese with the asparagus in the pan would have resulted in a sticky, nasty pan to clean so while I used the ingredients as directed in the recipe, I just modified how I put it together. I simply steamed the asparagus, then dressed it up with the almonds (toasted at 350 degrees for 5 minutes) and shaved Parmigiano-Reggiano. Elegant and steps above plain, cooked asparagus - five stars.
I used freshly shredded parmesan cheese and ended up with crisp and tasty asparagus with a wad of melted cheeses studded with almonds. Won't be making this again.
My sons (who don't much care for asparagus) asked me to make this two nights in a row. There's something about the combination of the browned Parmesan with the asparagus that's wonderful. I recommend this one for sure.
Aside from waiting to add the parmesan once the asparagus is plated, this recipe is the best way to serve asparagus! Why oh WHY do people insist on making casseroles and covering their delicious asparagus with needless toppings??? Here's a quick, no fuss version I use: Toss raw asparagus in olive oil or melted butter, spread out onto baking sheet (lined w/ foil for easy cleanup), sprinkle almonds or cashews on top, and bake at 450 in toaster oven or conventional oven for about 10 minutes. Top with parmesan when ready to serve. Delicioso!!!
This was really delicious. Crunchy and tasty.
Very nice flavors. I changed it up a bit to serve with fillet Mignon and rice pilaf. I trimmed about 1 1/2 inches off the ends of the stalks. Then I sautéed the asparagus with butter while the sliced almonds toasted in the oven. After the asparagus was about halfway done (~6,7 minutes) I cracked in some sea salt and fresh black pepper, and a little less than a teaspoon of (jarred) chopped garlic. Threw in the almonds and sautéed for about 4 more minutes just until the asparagus got softer at the ends. I tossed the sauté into a small baking dish (I had a pie pan handy, lined with tin foil for easy cleanup). Put my (probably more than) 1/3 cup of freshly grated Parmesan cheese and baked until it smelled yummy. The cheese crisped nicely especially on the almonds. Asparagus came out delicious, not undercooked and not mushy. Mmmm- no leftovers though :-(
I did what another reviewer suggested...boiled asparagus for 2 minutes then placed in ice water. Melted butter and toasted almonds for a couple minutes ,added asparagus and sprinkled with parmesan.
This was simple and yummy...I did what someone suggested and blanched the asparagus first, then just sauteed in butter, sea salt and pepper and at the very end, I added the parm and almonds (and garlic). Very tasty!
EXCELLENT. I doubled the cooking time cuz my asparagus was woody. Definitely use olive oil and garlic. It was a hit.
After reading other reviews, i boiled the asparagus before putting it in the pan and it turned out great! A really great side dish!
this is fantastic!!! i blogged it, if anyone wants to see different pictures of the same recipe.
My first time having asaragus and it was wonderful. My 12 year old loved it as well. I added the parmasean cheese right after removing the asparagus from the pan and it worked out great. Thank you for sharing your receipe.
This was a simple yet very good recipe! I only had whole almonds in the house so I did not use any and this was still great. I plan on trying it in the future with the almonds!
This was a nice alternative way to prepare asparagus. I'm sure I will use this recipe again.
The flavors were very nice together. I added a little garlic and salt to the melted butter before sauteing the asparagus, then plated a layer of asparagus, sprinkled with parmesan and oven toasted almonds (the powdery parm actually worked better than fresh grated for me - did not melt and stick together), then more asparagus, etc. The heat from the vegetables was enough to soften the cheese, and this way the slice almonds did not stick together as well. Very nice for a self-hosted dinner party. I prepped everything ahead of time, and since the asparagus take very little time to cook, I did not have to excuse myself from my guests for long. Yum!
I was looking for a new way to cook asparagus so I gave this recipe a try. I'm so glad I did because it's awesome! We ate it all that night, so when we fixed our pork chop left overs the next night, I tried the same recipe with green beans instead of asparagus and that was just as yummy! This is a keeper.
This was absolutely delicious! I boiled the asparagus and placed it in ice water as suggested and then put it in the fridge til I was ready to make this for a side dish. I added the parmesan cheese in the last minute of cooking time. Everyone enjoyed this!
I used the suggestion to boil the asparagus and then put it in ice water. The firmness of the asparagus was perfect!
This was delicious! I used olive oil instead of butter and added a little garlic powder.
I made it just as the recipe stated and it was delicious! The parmesan cheese and almond flavors melded together with the asparagus perfectly...it was a hit with my husband and me! We'll definitely be making it again. It was super easy and fast too!
I love this recipe. This is how I always prepare asparagus now. Like the other reviewers, I put the cheese on at the last second so that the cheese isn't gluey.
Very good indeed. As usual, I replaced butter with olive oil to make it more heart-friendly. I also pre-cooked the asparagus for 3 minutes or so in boiling water before moving it on the skillet. Finally, I would recommend adding crushed garlic to taste when the oil warms up but before adding the main ingredients to the skillet.
This is a wonderful recipe, I made it exactly as the recipe stated. There is no need to boil it before, cooks up great in the frying pan.
I really enjoyed this dish!
Good and tasty. I prepped the asparagus, as usual w/olive oil, fresh ground salt and pepper, minced garlic under the broiler. Then, added the almonds toward the end, and parm cheese at the last second to kind of melt it but not totally melt it.
I've been making this with fresh green beans for years with the exception of adding fresh crushed garlic either way this is a great recipe
Aside from what other reviewers commented I found using the parmesan cheese as the recipe instructs to be a fantastic and elegent way to serve asparagus. I believe the problem with those who found addding the cheese while cooking didn't work was because they used the dried type of parmesan. I used freshly grated parmesan and the recipe turned out superb, made an elegent presentation and tasted wonderful. This recipe will definitely go into my recipe box. I will also serve it to dinner guests. I give it five stars plus!!
Lemon/pepper goes great with this.
I cooked this in melted butter for about 10 min. and then sprinkled with mozzarella and parmesan chees. I left off the nuts, but it was delicious this way.
LOVED THIS! It is so simple and so delicious! I followed the recipe exactly and it came out perfect! I'll make this over and over again!
Great taste and super easy to make! I followed the advice listed below and dropped the fresh asparagus in boiling water until bright green and tender. Maybe 2 or 3 minutes altogether. Then put in ice water to stop the cooking process while heating up the saute pan with melted butter. Tossed briefly with a little bit of minced garlic and almonds. Added the parmesan right before serving. I think the parmesan would really glue up on you in the pan. Turned out beautifully with the Hudson baked Tilapia recipe I found here as well.
Very good and soo easy ! will use again and again!
This didn't work out for me. It sounded absolutely wonderful, but with my hand at the stove, it was not very good.
very yummy! I did make a couple of changes. I changed the butter for olive oil and roasted the almonds (which I chopped) first in olive oil and then added the asparagus which I cut into bite size pieces and then added the parm cheese last. Yummy! Yummy!
Wicked! We love it!
very good this is the best asparagus reciepe I have tried so far
the best~!! the only way i like to eat asparagus.. we made it again today for hubby and i's nontradtion thanksgiving dinner.. love it!
We liked this recipe... We're still not big asparagus fans, but the cheese and nuts give it a nice crunch and some added flavor.
Lovely! I made it exactly as the recipe said. Even my veggie-hating family members loved it! Thanks for sharing this recipe.
This was delicious. Even my very picky 2 and 4 year olds ate it up. I will definitely make again. The only thing I did different was to replace the butter with about a tablespoon of EV olive oil
Decent. I am not a big Asparagus fan, but I am looking to expand my taste buds. This recipe is fine, but I still can't get into the Asparagus flavor!
I like to steam my asparagus first then put 1 tbsp. of butter in a pan over med heat add 3 cloves of garlic then add the almonds and asparagus and I stir for a couple minutes and put on a serving plate and then sprinkle the parmesan on top. The garlic really makes the dish!!
I made this with Filet Mignon with Rich Balsamic Glaze and Garlic Red Potatoes, all from this site, for a fancy dinner and what a wonderful meal, this was the perfect side dish.
I too boiled the asparagus first. I had a few almonds on hand that I had to cut up myself. I addedthem in with the asparagus and butter so they would soften a bit. It was terrific! I will most definately make this again!
I can find no fault with this recipe. We all liked it, but then again, we haven't found many asparagus recipes we don't like. We are asparagus freaks and like it just about any way you can find to cook it. I did use slivered almonds since it is what I had and toasted them before adding to the asparagus and cheese.
Good recipe! I took the suggestions of others and cooked the asparagus in some boiling water, and I took it out and immediately added it to the butter and almonds. I cooked it for a minute, put it on the serving dish, and then put the cheese on it. I had a person who "doesn't like asparagus" try it and rave about it. Thanks for the recipe!
Great change from same old boiled, steamed, or roasted asparagus. Just delicious. Did use olive oil, but other than that followed recipe exactly; added parmesan at very end. Excellent!!!
Foolproof side-dish. Only 4 ingredients away from a classy-looking, expensive-tasting, cheap and easy pan-saute treat!
Very good recipe - cooking times were right on. Would suggest less butter, stirring in almonds first, and then finishing by topping with cheese. Stirring in the cheese allows it to slide off the asparagus, melt/burn at the bottom, reducing the cohesiveness of the dish. Still, the resulting crust tasted amazing.
WOW! My kids (2 and 9) loved this!! My 9yr old even was upset when there wasn't more. I will be keeping this around! Thank you!!!
Good recipe. I did add garlic while cooking asparagus and added cheese after it was on dish.
This was a wonderful dish! I made it twice, and it was definitely better to sprinkle the cheese on just before serving. It's just a little globby if you sprinkle the cheese while it is still in the pan. I transferred the cooked asparagus to a serving dish, sprinkled the cheese, tossed it and sprinkled a little more... Perfection! Even my picky 4 & 5 year olds liked it! Wow, that's really saying something!
I toasted the almonds first, it adds a great flavour! I also blanched the asparagus before putting it in the pan with the Parm and Almonds.
Delicious and easy. Not great leftover... but, we gobbled most of it up on the first night anyway! Will make over and over again!
These were pretty good, I did add a little lemon juice for flavor. The cheese got a little hard but it still tasted great. Thanks for the recipe we will be making these again. I am going to try them with a little garlic next time.
A++ for taste and simplicity! I added a dash of salt (since I used unsalted butter) and also added to the pan 2 cloves of minced garlic, tore up some fresh basil leaves, and tossed in some cherry tomatoes into the mix. The asparagus was crunchy, the tomatoes juicy...I will be making this again! Thank you!
REALLY YUMMY!!! Very quick and easy!
Awesome! For healthier variation when I made a second time, I steamed the asparagus, toasted the almond briefly at 350 in the oven, then plated and sprinkled parm cheese on top, drizzled w/EVOO.
I made it just as the recipe said. Didn't bother boiling it first. Was delicious!
We loved this! It was quick and easy to prepare and had wonderful flavor. Went very nicely with grilled chicken and scalloped potatoes. There is nothing I would do differently, it's great just as is.
We love this. I did add garlic and I added the cheese on top of the asparagus. I used a good quality cheese also. I didn't have almonds so I omitted that as well. Excellent.
Simple and delicious. We didn't have any parm, but substituted some San Joaquin Gold. The almonds, cheese and butter combined into something spectacular and complimented the asparagus quite nicely.
YUM, YUM without changing anything!!
Really quite tasty. I used slivered almonds and cut the asparagus into 1 1/2 inch pieces, adding the bottom parts to the pan first (to cook a little longer as they are tougher). Added some garlic sea salt & pepper, and used parmesean-romano grated cheese after I plated the asparagus. Very good and QUICK!
We decided not to add the parmesan cheese, but did use toasted sesame oil. It came out perfectly!
I added onions and garlic to this as many reviewers have since the basic recipe is a bit bland. Super easy!
Cooked this tonight and it was perfect! I used Almond Accents Italian Parmesan(found in salad sect. of supermarket.
sooo yummy! i used a non-stick pan so i had no trouble some others mentioned about cheese sticking. you do need to watch it because once the cheese starts to brown, it goes fast.
With a few added spices (that you may personally like) - this is very good! I toasted sliced almonds and pine nuts and added them at the very last minute along with the parmesan cheese. VERY TASTY!
This was the best asparagus I ever made. I'll be sticking with this recipe from now on. I read another reviewers note about boiling the asparagus, then chilling it in ice water, then cooking it as the recipe states. It made it perfect. I used the normal kraft parmesan and let it get its slight brown crisp. I used smart balance butter which cut down on the fat. I highly suggest this recipe. Didn't have the almonds but didn't need them cause it did not lack any flavor what so ever. It is like having asparagus in a fine steakhouse!
Love what the parmesan and almonds do to this recipe. Everyone is already asking for it again.
This was very good. It was a little bland. Needs salt, pepper and IMO also some garlic. But the almonds and Parmesan cheese made the dish!
This was very simple and very tasty. I used freshly grated romano instead of parmesan and lots of almonds. The flavors all combined great. No problems with the cheese.
This is a really tasty recipe for a side vegetable. My sister in law and my husband both loved it, and they've always hated asparagus! I gave it four stars, because the butter and cheese tasted slightly on the heavier side; just my preference to not have asparagus get overwhelmed with a heavy taste.
This is such a simple dish. It makes me feel like I'm doing something really fancy, without a lot of fuss.
Excellent recipe. Thanks for sharing.
Really fast and definitely easy! I followed others suggestions of boiling asparagus a couple of minutes before putting in a skillet and I shredded parmesan on after it had been plated. Also, I used pine nuts instead of almonds because I had them on hand. I love roasted asparagus and this was definitely a nice change. I will make again.
Almonds, Asparagus and parm cheese are my new favorite combination!
This was a very good side dish for Christmas Dinner. I used fresh Parmesan so with the butter it was a bit too rich for me. Others liked it though. If I make this again, I will use less Parmesan.
I rate this as 3 1/2 stars. This recipe tasted good, although I did have a little bit of trouble with the cheese. The almonds and the cheese clumped together when the cheese melted, and it didn't stick to the asparagas at all. Like I said, it tasted good, but because of the cheese problem, the presentation was lacking.
Fantastic! Easy to make and delicious.
Very good, even family members who don't normally like asparagus went for seconds! A little on the bland side; next time I'll try adding the garlic, as others have suggested.
LOVE LOVE THIS RECIPE!! SO QUICK AND VERY VERY TASTY!! IT MADE A NICE ADDITION TONIGHT AT DINNER! THANK YOU!!
As a change from boiled, I made this for my family and we just loved it. Then I served it at a dinner club we belong to, and everyone said it was great. Now that's the only way we have asparagus. It's so easy too! Thanks for the recipe.
I just started eating asparagus this year. This recipe was the first I tried. I keep meaning to try something else, but I keep coming back to this recipe. It's that good and that simple.
I have been trying for the past six months to get my children to eat asaparagus. Everything I tried didn't work. Tonight, they not only gobbled up every last spear I had prepared but asked for more. The best!
Wow! Loved it. Fried a couple pieces of chopped bacon, then added oil and a little butter to cook the asparagus. Everyone loved it!