Asparagus Almondine 3

Try these Green Bundles of Deliciousness

A long and proud farming tradition in Missouri means eating can be mighty fine. Come April, asparagus is one of the new spring vegetables to crop up, so there should be plenty of this fresh perennial plant to pick up at the Schnucks Chesterfield store off of Kehrs Mill for recipe experimentation.

Did you know asparagus’ folk name is sparrow grass, and that it once was classified in the lily family?

Schnucks Corporate Executive Chef Alex LaZella says asparagus is an amazingly versatile vegetable. He is happy to share this accompanying recipe that yields the following in each serving: about 120 calories, 9 grams total fat (4 grams saturated), 15 milligrams cholesterol, 75 milligrams sodium, 7 grams carbohydrate, 3 grams fiber, 3 grams sugars and 4 grams protein.

Asparagus Almondine

Total preparation time: 20 minutes
Servings: 8


+ 2 bunches fresh asparagus (about 2 pounds)

+ 1 orange

+ 1 small lemon

+ 4 tablespoons unsalted butter

+ 1 2.25-ounce package sliced almonds (1/2 cup)

+ 1/4 teaspoon salt

+ 1/4 teaspoon ground black pepper


1. Heat large covered saucepot of salted water to boiling over high heat. Add asparagus and cook 4 to 5 minutes or just until asparagus is tender; drain.

2. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1-1/2 tablespoons juice. From lemon, grate 1 teaspoon peel. If desired, grate additional peel from orange and lemon to use as garnish.

3. In the same saucepot, melt butter over medium heat. Add almonds and cook 2 to 3 minutes or until almonds are golden brown, stirring occasionally.

4. Stir in juice, peels, salt and pepper. Add asparagus and toss to combine. Serve asparagus garnished with additional grated peel, if desired.


“Asparagus shines in almost any cooking method, and enhances many things: quiche, pasta, steak,” Alex says. “Asparagus is so popular at my house; we battle over who gets to dip our bread crusts in the asparagus-flavored oil left on the roasting pan!”