Directions:
- Melt 2 tablespoons butter in heavy small skillet over low heat.
- Add shallots and garlic and saute until tender, about 5 minutes.
- Pour into medium bowl.
- Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend.
- Season with salt and pepper.
- Steam asparagus until crisp-tender.
- (Can be made 1 day ahead; cover butter mixture and asparagus separately; chill).
- Place butter mixture in heavy large skillet over medium heat.
- Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.
- Add asparagus and stir until heated through.
- Season to taste with salt and pepper.
- Divide asparagus among plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.24 Kcal (763 kJ) | ||
| Calories from fat | 146.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.32g | 25% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 6.91mg | 0% | |
| Potassium | 316.18mg | 7% | |
| Total Carbs | 7.27g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 126.6 Kcal (530 kJ) | ||
| Calories from fat | 102.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 25% | |
|---|---|---|---|
| Cholesterol | 21.21mg | 10% | |
| Sodium | 4.8mg | 0% | |
| Potassium | 219.63mg | 7% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 2.15g | 12% | |
| Dietary Fiber | 2.36g | 14% | |
| Protein | 3.13g | 9% | |
| Vitamin C | 7.1mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 15% | |
| Calcium | 39.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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