photo by Sarah Pezdek

Even a harbinger of Spring, likes to dress up for autumn…

Ingredients (serves 8)

  • ½ cup Sweet Cream Butter
  • 2 cups Slivered Almonds
  • ½ cup Raw Sugar
  • 2 Tbs Olive Oil
  • 2 bunches Fresh Standard Asparagus, trimmed (32 stalks)
  • Kosher Salt
  • Freshly Cracked Black Pepper

Additional Information

  • Prep Time: 5m
  • Cook Time: 10m


  1. Heat large, non stick sauté pan over medium high heat
  2. Once pan is hot add slivered almonds tossing to toast until golden brown
  3. Add butter, cook until butter is lightly browned, add sugar to dissolve, remove from pan, set aside
  4. Turn pan to high
  5. Add olive oil to coat the bottom of pan
  6. Place asparagus in pan, season with salt and pepper
  7. Sauté on high just until asparagus gets slightly browned, shake pan to release and rotate
  8. Asparagus should be bright green and still have a little snap to them
  9. Remove from pan
  10. Serve 4 asparagus per guest, top with slivered almonds and a drizzle of browned butter


Recipe by Chef Adam Foti of Pomme de Terre

by Josh and Brent

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