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 :-(
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Very nice flavors. I changed it up a bit to serve with fillet Mignon and rice pilaf. I...