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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here's one of my very favorite recipes for that first early-spring asparagus, writes Marie Hattrup from Sparks, Nevada. Stir-frying keeps the texture crisp but tender; lemon and soy sauce make for a light tasty coating, and the toasted almonds add a flavorful crunch. Ingredients:
1 tablespoon olive oil |
3 cups cut fresh asparagus (1-inch pieces) |
1 small onion, sliced |
1 garlic clove, minced |
2 tablespoons sliced almonds, toasted |
2 teaspoons lemon juice |
1 teaspoon soy sauce |
1/2 teaspoon grated lemon peel |
1 tablespoon shredded parmesan cheese |
Directions:
1. In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.
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