Sautéed Asparagus Toasted Almonds & Manchego Cheese

This springtime starter is a simple but effective combination of just five ingredients

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  340

• Protein

  10g

• Carbs

  4g

• Fat

  32g

• Saturates

  15g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.15g

Ingredients

• 36 asparagus spears
• 140g unsalted butter
• 100g whole blanched almonds
• juice 1 lemon
• 50g best-quality Manchego cheese (or vegetarian hard cheese)

Directions

1. Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
2. Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
3. Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

Categories: Courses, Dairy, Dishes, Vegetables, Vegetarian