Even though the asparagus season is slowly coming to an end, you can still find in the food stores this fabulous vegetable. You can add asparagus to vegetable stews, make a risotto with asparagus or use them as I did – by making a delicious side dish. The best part of this recipe for asparagus with garlic and almonds is the fact that it’s very easy to make. But apart from that, it also has a very rich flavor. It’s so delicious that even people who don’t like asparagus might start to like them.
Even though the list of the ingredients is short, every single ingredient has an important task. Garlic adds not only flavor, but also a wonderful aroma to the dish. Cherry tomatoes make everything slightly creamy. Toasted almond pieces add that delicious nutty note and creates an effect of eating something soft and crispy at the same time. While the lemon juice gives a refreshing touch to an already delicious meal. These asparagus with garlic and almonds are destined to be a side dish. But since they’re so delicious, I won’t be surprised if you use them as a healthy main dish!
How to prepare asparagus with garlic and almonds
The preparation process of this side dish could not be easier! You simply need to cook in a small amount of oil crushed garlic together with cherry tomatoes, then add cleaned asparagus, lemon juice and a bit of salt. Cook for a few minutes by occasionally mixing everything. Once you see that the frying pan starts to get dry, add a bit of water. Once the water has evaporated, add it again and continue to do so until the asparagus are soft. Serve by sprinkling over toasted almond pieces and by adding some extra lemon juice. Enjoy them alone or together with some juicy celeriac cutlets, delicious eggplant and sundried tomato burgers or some simple vegan (no)meatballs.
The variety of dishes that you can prepare from vegetables only is huge. And the fact that even by excluding from your daily menu all products of animal origin you can still have a healthy body and mind is simply wonderful. There’s nothing better than eating vegetables when they are in season. In such a way you’re giving your body all the good nutrients that the specific vegetable contains. Since the asparagus season is quite short, run to your local food store now to still find some of them and prepare yourself these asparagus with garlic and almonds, which are:
-
vegan
- healthy
- easy to make
- flavorful
- creamy and crispy at the same time
- refreshing
- juicy
- full of valuable nutrients
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 5 min |
| Cook Time | 15 min |
| Servings |
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- 500 g of fresh asparagus
- 15 g of garlic (~3 cloves)
- 150 g of cherry tomatoes
- 3 tablespoons of extra virgin olive oil
- 20 g of peeled almonds (preferably already toasted)
- juice from half lemon (+ some extra juice for serving, if desired)
- 100 ml of water (the indicated amount is approximate)
- pinch of salt
Ingredients
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- (!) skip this step, in case of using already toasted almonds (!) – toast the almonds in a clean frying pan for a few minutes on a medium heat/flame until they start to get light brown spots, then set aside (if using unpeeled almonds, once they have cooled down a bit, rub them in a clean towel – the skin will come off easily);
- cut off of each asparagus the light green/white ending, which usually is harder than the rest of the asparagus, and wash them all carefully;
- pour some oil in a frying pan, add crushed garlic and cook it on a medium flame/heat for about 1 minute, meanwhile cut the cherry tomatoes in half;
- add the cut cherry tomatoes in the frying pan and cook for 1 minute;
- add the asparagus, sprinkle over some salt and add the lemon juice. Mix everything, cover the frying pan with a lid and cook for about 2 – 4 minutes;
- once the surface of the frying pan starts to get dry, add approximately 1/3 of the indicated amount of water, place back the lid and continue cooking for some minutes by mixing occasionally;
- meanwhile chop the toasted almonds in tiny pieces (or, to save time, use food processor for this step);
- once the water has evaporated again, add gradually the remaining water and cook everything by mixing occasionally until the asparagus are soft – control the softness by inserting a fork;
- serve the asparagus by sprinkling over almond pieces and by adding some extra lemon juice.
