Creamy aioli makes the perfect accompaniment to this nutritious side dish.
1 pound fresh asparagus, trimmed
Salt for water
1/3 cup mayonnaise
2 tablespoons sliced almonds, roasted
1/2 teaspoon minced garlic
1/4 teaspoon grated orange zest
2 tablespoons fresh orange juice
How to Make It
Lay asparagus in a large skillet, and cover with salted water. Cover and bring to a boil, cooking 5 minutes for slender spears, 7 minutes for fat spears, or just until tender. Meanwhile, stir together mayonnaise, almonds, garlic and orange zest. Place cooked asparagus on a serving plate and brush with orange juice. Serve aioli in a small dish on the side.
Nutrition information per serving: Calories 228, Cholesterol 0 mg, Total fat 6 g, Fiber 3 g, Saturated 0 g, Calcium 102 mg, Monounsaturated 2 g, Magnesium 67 mg, Polyunsaturated 9 g, Sodium 302 mg, Carb 35 g, Potassium 506 mg, Protein 5 g, Vitamin E 4 mg
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
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