|
|
Fresh
asparagus spears are sautéed in olive oil, seasoned
with white wine, garlic, sea salt and freshly ground pepper,
then scattered with freshly toasted flaked almonds. Makes
an appetizing side dish; can be served as an antipasto, meze
or tapas dish; and can also be served cold as a salad.
 |
| ¼
cup raw flaked almonds |
| 2
tablespoons extra virgin olive oil |
| ½
red onion—finely diced |
| 1
clove garlic—minced (crushed) |
| 12
asparagus spears—woody ends removed |
| 2
tablespoons dry white wine |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
TOAST
the almonds lightly in a frying pan until golden. REMOVE and
set aside. HEAT 1½ tablespoons of olive oil in the
frying pan over a medium heat and cook the onion for 3 minutes.
ADD the garlic, asparagus, salt and pepper and cook for 2
minutes, stirring regularly. ADD the wine, cover the pan,
and cook for 4 minutes. MIX through the toasted almonds and
serve on a plate drizzled with the remaining half tablespoon
of olive oil.
|
|
