Asparagus Amandine

Servings: 2

1/2 pound asparagus
2 tablespoons butter
1/4 cup sliced almonds, blanched
Salt & pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon fresh parsley, chopped

Trim the asparagus spears by removing the tough ends and peeling the
stalks with a vegetable peeler. In a medium sized sauti pan, big enough
to hold the asparagus, blanch them for approximately 1 2 minutes. You want
the asparagus to be cooked but still crispy. Drain the spears and keep
warm. In a small saucepan, melt the butter over medium-high heat. Add the
almonds and cook until the butter starts to brown. Season with salt and
pepper, add the lemon juice and parsley. Plate the asparagus with the
halibut and top with the spears with the almandine sauce.



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