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Asparagus with Almond Sauce

Bring a large pot of salted water to a boil. Snap ends off the asparagus spears; boil uncovered until crisp-tender (about two minutes), depending on size of the spears. Remove from heat; gently run asparagus under cold water to stop cooking process and to keep the bright green color; drain well.


Almond Sauce:

Preheat oven to 350-degrees F. Place almonds on a baking sheet; bake for eight to ten minutes, or until lightly browned. Grind toasted almonds in a blender or food processor. In a saucepan over medium-high heat, combine ground almonds and remaining sauce ingredients; bring to a boil. Reduce heat to low and simmer sauce for ten minutes; set aside and keep warm until asparagus is ready. To serve, spoon almond sauce onto four serving plates. Place two bunches of three asparagus stalks each in a wedge shape on top of the almond sauce on each plate. Band each bunch decoratively with pimiento strips.


Recipe makes four servings.


Recipe derived from Menus & Music.


Related Link:

Larkin Community Cookbook


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