Asparagus Amandine with Lemon

Nothing beats fresh veggies at the table, especially for a family dinner or holiday meal. This asparagus dish is light and healthy but has the look and flavor of a gourmet side dish.


½ cup low sodium chicken broth
¾ tsp. cornstarch
1 heaping tbsp. slivered almonds
Non-stick cooking spray
1 lb. fresh asparagus
Zest of 1 lemon
Salt and pepper to taste


Mix about 2 tbsp. cold broth with corn starch with a fork until clumps are broken up. Set the mixture aside.

Put a large skillet (nonstick preferred) over medium heat.

Coat almonds with non-stick cooking spray and toss them into the skillet. Stir frequently for 3 to 5 minutes to toast them. Put them in a bowl on the side, and return the pan to the heat.

Trim the bottom 1 ½ inches off the asparagus stalks and add them to the pan. Pour over the remaining broth. Cover and reduce heat.

Check asparagus in 3 or 4 minutes by piercing the bottom of a stalk with a fork. You want them to be crisp-tender. When they’re done, transfer the asparagus with tongs to a serving platter.

Keep the skillet with the broth on the heat. Add the cornstarch mixture and lemon peel. Cook for about 1 minute until the mixture thickens to create a sauce.

Spread the almonds over the asparagus and pour the sauce over it. Serve warm.

Photo: The Bite House