Sautéed Asparagus with Toasted Almonds

20 Min.
6 Min.
4
Ingredients
1
pound fresh asparagus
1 pound fresh asparagus
1
tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
coarsely ground fresh pepper to taste
coarsely ground fresh pepper to taste
2
tablespoons warm water
2 tablespoons warm water
1
teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
¼
cup sliced almonds, *toasted
¼ cup sliced almonds, *toasted
Directions
  1. Rinse and trim asparagus ends. Using a vegetable peeler, lightly peel each asparagus spear.
  2. In a large skillet, heat oil over medium-high heat. Add asparagus; season with pepper. Cook 2-3 minutes, stirring frequently.
  3. In a small bowl, whisk together water and Vegetable Base until base dissolves; set aside.
  4. Reduce heat under skillet to low; stir in dissolved base, cover and simmer 2- 3 minutes or until asparagus is crisp-tender.
  5. Sprinkle asparagus with toasted almonds, serve.
*Toast almonds in a dry skillet over medium heat, stirring frequently, until golden brown. Cook asparagus just until tender and still a brilliant green.

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