Yield
Makes 8 servings

How to Make It

Step 1

Snap off tough ends of asparagus. Cook asparagus in boiling salted water to cover in a large skillet 3 minutes or until crisp-tender; drain.

Step 2

Plunge asparagus into ice water to stop the cooking process; drain.

Step 3

Melt butter in a large skillet over medium heat; add almonds, and sauté 2 to 3 minutes or until golden brown. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately.

Ratings & Reviews

AshLynn's Review

writerGN
March 31, 2013
N/A

writerGN's Review

mamala05
March 24, 2013
N/A

okitsme's Review

AshLynn
April 08, 2012
Perfect! I couldn't believe how good this was. Very simple and very quick, but oh so delicious.

mamala05's Review

okitsme
April 25, 2011
I made this recipe exactly as called for, except that I diagonally cut the asparagus in 1" lengths. I cooked the pieces for 3 minutes as directed in the recipe, plunged them into the ice water, then drained and bagged them and refrigerated them overnight. The following day, Easter, I finished the recipe as directed 5 minutes before dinner. The dish was beautiful, perfectly cooked - served with the "Easter Dinner in the Dining Room" menu of baked ham and scalloped potatoes. Everyone loved it, many asked for the recipe - I will definitely make this recipe again. I think cutting the spears into diagonal pieces made it easier to handle and cook, easier to place into the serving dish, and easier to serve - especially for children. And it made a prettier presentation than the spears.

karenfar's Review

karenfar
April 05, 2010
A great way to 'perk up' plain old asparagus for a dinner party.