Asparagus with Brown Butter, Almonds and Crispy Shallot
A simple and classic French side dish. Perfect with barbecued meats, Christmas dinner or a Sunday roast.
Serves: 4 as a side dish
Ingredients:
1/4 cup slivered almonds
80g Western Star Butter
1 French shallot, peeled and finely diced
2 bunches Asparagus, ends trimmed and blanched
freshly ground black pepper
Method:
Toast almonds in a frypan over medium heat, stirring constantly until golden. Set aside.
Add butter and shallots to a frypan and sauté gently until butter begins to smell nutty and become light golden in colour.
Add Asparagus and nuts, season with pepper, toss to coat asparagus and warm through, then arrange onto a long platter and serve immediately.
Cooking Time: 10 minutes
Hints:
Add a little finely grated lemon rind in step 3 if desired.
