How about a simple but healthy recipe today? Asparagus in is season right now, and is such a delightful vegetable. It's very versatile , and looks super fancy!
This recipe came from Pillsbury.com. The cream is divine; light and full of flavor. I loved this dish, and my husband who is so-so on asparagus did as well!
Asparagus with Cream and Almonds
Adapted from Pillsbury.com
From Pillsbury: "Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally."
2 Tb sliced almonds
2 teas butter
2 teas all-purpose flour
1/2 cup half-and-half
1/8 teas salt
Dash of nutmeg
2 lb fresh asparagus, trimmed
1/2 cup chopped yellow bell pepper (optional)
1/4 cup shredded Parmesan cheese
In a skillet, cook almonds over medium-low heat 4-6 minutes, stirring frequently, until fragrant and light brown. Remove from skillet; set aside.
In same skillet, melt butter. Whisk flour into butter until blended. Stir in half-and-half, salt, pepper and nutmeg. Cook, stirring constantly, until mixture boils. Cook 2-3 minutes longer, stirring constantly, until thickened. Remove from heat; cover to keep warm.
In a 4-quart saucepan, place asparagus; add 1/2 cup water. Heat to boiling. Cook uncovered 3-5 minutes or until asparagus is crisp-tender; adding bell pepper during last minute of cooking. Drain.
On a large serving platter, arrange asparagus and bell pepper. Spoon sauce over the top; sprinkle with cheese and almonds.