Asparagus Amandine (also known as Asparagus Almondine) is a quick and elegant French-inspired side dish that comes together in just 15 minutes. Fresh asparagus is pan-cooked in butter, then finished in a nutty browned butter sauce with toasted almonds, a bright squeeze of lemon, and fresh parsley. The browned butter is the star — rich, toasty, and deeply flavourful, it transforms a handful of simple ingredients into something truly special. Gluten-free, vegetarian, and low-carb, this is the kind of effortless side dish that feels far more impressive than the effort it takes.

Ingredients

For the Asparagus

• 1 tablespoon butter
• 1 pound asparagus, trimmed
• Salt and pepper, to taste

For the Browned Butter Amandine Sauce

• 1 tablespoon butter
• ¼ cup almond slices or slivers, toasted
• 2 tablespoons lemon juice (about ½ lemon)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions

• Cook the asparagus: Heat 1 tablespoon of butter in a pan over medium heat until it is bubbling. Add the trimmed asparagus, season with salt and pepper, and cook, turning occasionally, until just tender and lightly golden, about 2–3 minutes. Remove the asparagus from the pan and set aside.
• Brown the butter: Add the remaining tablespoon of butter to the same pan and cook over medium heat, stirring, until it turns golden brown and smells nutty, about 2–3 minutes. Watch it carefully — it can go from perfectly browned to burnt quickly.
• Toast the almonds: Add the almond slices or slivers to the browned butter and cook, stirring, until lightly toasted and golden, about 2–3 minutes.
• Finish the sauce: Add the lemon juice and fresh parsley to the pan. Season with salt and pepper to taste and remove from heat immediately.
• Serve: Arrange the asparagus on a serving plate and spoon the browned butter, almond, and lemon sauce generously over the top. Serve immediately.

Recipe adapted from Kevin