AP Studios / Fresh Start: Pan Roasted Asparagus with Almonds

01.08.2013

Ah, the new year–time for a fresh start. Suddenly your quiet gym is a chaotic rumbling of newbies, you’re taking a “break” from alcohol and you begin purging the holiday junk food from your cupboard. The Almond Roca is replaced with chalky bars, the eggnog with colorless protein shakes, and the butter with bright yellow margarine. You realize you’re hungry. Your family is hungry. They’ve been patiently waiting for the pre-resolution you to show back up in the kitchen….with real butter. Here are a couple colorful side dishes from our latest Darigold Fresh minis that will keep your family full, happy, and healthy in the new year. It’s all about balance, baby!

Asparagus with almonds

Pan-Roasted Asparagus with Browned Butter and Almonds

2 tablespoons sliced almonds
1/4 cup (1/2 stick) Darigold butter, divided
1 pound asparagus, bottoms trimmed
2 sprigs fresh thyme
salt and pepper to taste

Toast the almonds in a large skillet over medium-high heat. Shake the pan frequently until almonds are lightly browned (about 5 minutes); transfer to a bowl.

Add 1 tablespoon of the butter, asparagus and thyme to the skillet and cook, stirring occasionally until asparagus is lightly browned (about 5 minutes.) Add 1 tablespoon of water, cover and cook 1 to 2 minutes more or until asparagus is tender. Remove asparagus to a platter and keep warm.

Add the remaining butter to the skillet and cook until melted and lightly browned. Remove and discard the thyme sprigs, pour butter over asparagus, and sprinkle with salt, pepper and almonds. Makes 4 servings.

Tomatoes with browned butter

Browned-Butter Tomatoes

3 ripe tomatoes, cut into 1/4-inch slices
3 tablespoons butter
salt and ground black pepper to taste
chopped tarragon or parsley

Spread the tomatoes on a serving platter. In a small saucepan, cook the butter over medium-high heat until lightly browned. Pour over the tomatoes, sprinkle with salt, pepper and tarragon, and serve. Makes 4 servings.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.


Posted By: EJ
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