Side Dishes > Vegetables > Asparagus with Almond Sauce >
Asparagus with Almond Sauce
24 asparagus spears
1 jar (7 oz.) pimientos
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.
1/3 C blanched almonds, toasted
1/2 C port wine
1 shallot, peeled & chopped
1/4 C beef broth
1 C heavy whipping cream
Salt & black pepper to taste
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.
Larkin Community Cookbook
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