Active Time: 10 minutes • Total Time: 20 minutes • Serves: 8
2 bunches fresh asparagus (about 2 pounds)
1 juice orange
1 small lemon
4 tablespoons Schnucks unsalted butter
1 package (2.25 ounces) sliced almonds (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Heat large covered saucepot of salted water to boiling over high heat. Add asparagus and cook 4 to 5 minutes or just until asparagus is tender; drain.
2. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1-1/2 tablespoons juice. From lemon, grate 1 teaspoon peel. If desired, grate additional peel from orange and lemon to use as garnish.
3. In same saucepot, melt butter over medium heat. Add almonds and cook 2 to 3 minutes or until almonds are golden brown, stirring occasionally. Stir in juice, peels, salt and pepper. Add asparagus and toss to combine. Serve asparagus garnished with additional grated peel, if desired.
Each serving: about 120 calories, 9 g total fat (4 g saturated), 15 mg cholesterol, 75 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g sugars, 4 g protein