This isn’t our only asparagus recipe on Drugstore Divas. So if you bought too much, and you’re looking for ways to use it, check out our list of easy asparagus recipes.

It’s filled with ideas for side dishes, sauces, and dinners using asparagus.

Asparagus Almondine Recipe

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Asparagus Almondine Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Asparagus – You need fresh asparagus for this recipe.
• Unsalted butter – Using unsalted butter means you can control the amount of salt. Since you’re also adding Parmesan cheese and salted almonds, which are salty, it doesn’t need any additional salt.
• Almonds – Roasted and salted almonds add texture and salt.
• Parmesan cheese – The cheap, canned grated cheese works best because it doesn’t clump like freshly graded Parmesan, which has more moisture, does.
• Lemon – Juice from a fresh lemon adds a little acid and adds an extra depth of flavor.

How To Make Asparagus Almondine:

Wash your asparagus and break the tips off at the natural break.

If you’ve never made asparagus before, know that you need to break off the pale-colored bottoms of the asparagus, known as the woody ends. If you look at an asparagus spear, the bottom third will be discarded because it’s too tough to eat.

When you start to bend the asparagus around that spot, you’ll feel it naturally flex. You want to snap it there and discord the bottom portion.

Pat dry the asparagus.

You’re going to be adding it to melted butter and any water droplets can cause the butter to pop and potentially hurt you.

Melt the butter in a large skillet over medium-high heat.

When the butter is completely melted and the skillet is coated, add the cleaned asparagus.

Sauté the asparagus, rotating it frequently so that the entire spear is coated in melted butter, for seven minutes until it starts to soften.

While that’s cooking, chop the almonds into very small pieces.

Add the chopped almonds into the pan with the asparagus.

You don’t need to save any of the chopped almonds for garnish. While this cooks, the almond and Parmesan cheese sticks to the asparagus, eliminating the need for a garnish.

Add in the grated Parmesan cheese.

Toss the asparagus in the chopped almonds and cheese.

You want to do this quickly so the cheese doesn’t burn and get stuck to the bottom of the pan. But, if it does, it will easily come off the pan because of the butter.

Cook everything together for about a minute until the Parmesan cheese is golden brown and toasted.

You don’t want to cook this for too long because the chopped almonds will get soggy. You want them to stay hard, but toast slightly, to add texture and a nutty flavor to the asparagus.

Remove the pan from the heat and squeeze in juice from half a lemon.

Quick note: I give Pete’s hack any time you’re juicing citrus. Microwave the lemon in the microwave for 15 seconds. Take it out and roll it, really hard, on the counter. This will break up the pulp and will give you more lemon juice than if you try to juice cold citrus.

Toss everything before serving.

Asparagus Almondine: Frequently Asked Questions

What To Serve With Asparagus Almondine:

Even though asparagus almondine is a really simple recipe, it tastes fancy so I always make it when I’m cooking a holiday or date night at home dinner.

I serve it with crab imperial, which is basically a ramekin of crab meat in a mayo based dressing. It’s also great with steak or salmon.

If I serve it with crab, I also make risotto. And if I serve it with another protein, I make mashed potatoes.