One of the first vegetables to be harvested each spring is asparagus. Purchase asparagus with firm stalks and tight tips. If stalks have a tough outer layer, peel them away with a vegetable peeler. The season for fresh asparagus is March to June.
Photo by Sue Ade/Morris News Ser
1 pound fresh asparagus, trimmed and of equal size for even cooking
1/8 cup sliced almonds
1 tablespoon butter
3 tablespoons lemon juice
11/2 teaspoons grated lemon zest
2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon sugar
Salt and pepper to taste
In a small skillet, saut the almonds in the butter until light brown; set aside.
Mix the lemon juice and cornstarch in a small saucepan. Stir in the chicken broth, lemon zest, sugar, salt and pepper. Stirring constantly, cook sauce over medium heat until thickened, then lower heat and keep warm.
Place asparagus on a serving platter and pour warm sauce over asparagus. Garnish with sauted almonds; serve at once. Serves 6.
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