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 lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
- Steam asparagus until crisp-tender. Set aside.
- 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 among plates and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.61 Kcal (1531 kJ) | ||
| Calories from fat | 293.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.65g | 50% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 13.86mg | 1% | |
| Potassium | 637.6mg | 14% | |
| Total Carbs | 14.9g | 5% | |
| Sugars | 6.35g | 25% | |
| Dietary Fiber | 6.78g | 27% | |
| Protein | 9g | 18% | |
| Vitamin C | 22.5mg | 37% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.3mg | 30% | |
| Calcium | 113.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 124.78 Kcal (522 kJ) | ||
| Calories from fat | 100.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 50% | |
|---|---|---|---|
| Cholesterol | 20.84mg | 20% | |
| Sodium | 4.73mg | 1% | |
| Potassium | 217.61mg | 14% | |
| Total Carbs | 5.09g | 5% | |
| Sugars | 2.17g | 25% | |
| Dietary Fiber | 2.32g | 27% | |
| Protein | 3.07g | 18% | |
| Vitamin C | 7.7mg | 37% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.8mg | 30% | |
| Calcium | 38.9mg | 11% | |
* 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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