Asparagus with garlic and almonds
Delicious asparagus recipe for a healthy vegan meal. Nutritious and easy to make side dish for your “green” lunch or dinner. Author: Krista, www.bunnymommycooks.com
    Servings Prep Time
    2 5min
    Cook Time
    15min
    Servings Prep Time
    2 5min
    Cook Time
    15min
    Ingredients
    • 500g of fresh asparagus
    • 15g of garlic(~3 cloves)
    • 150g of cherry tomatoes
    • 3tablespoons of extra virgin olive oil
    • 20g of peeled almonds(preferably already toasted)
    • juice from half lemon(+ some extra juice for serving, if desired)
    • 100ml of water(the indicated amount is approximate)
    • pinch of salt
    Instructions
    1. (!) 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);
    2. 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;
    3. 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;
    4. add the cut cherry tomatoes in the frying pan and cook for 1 minute;
    5. 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;
    6. 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;
    7. meanwhile chop the toasted almonds in tiny pieces (or, to save time, use food processor for this step);
    8. 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;
    9. serve the asparagus by sprinkling over almond pieces and by adding some extra lemon juice.