Asparagus with salad onions, garlic and almonds

AT A GLANCE

  • Serves 4 people

You can never go wrong with asparagus, especially if you include butter and garlic in the mix.

  • 60 gm butter, coarsely chopped
  • 30 ml olive oil
  • 45 gm (¼ cup) slivered almonds
  • 4 garlic cloves, thinly sliced
  • 8 salad onions, thinly sliced
  • 2 bunches asparagus, trimmed
01   Heat butter and oil in a large frying pan over medium-high heat, add almonds and garlic, sauté until golden brown (1-2 minutes). Add salad onions, stir until wilted (1-2 minutes), season to taste and set aside.
02   Blanch asparagus until just tender (1-2 minutes), drain, transfer to a serving plate, top with salad onion and garlic mixture and serve warm with trout.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

RODNEY DUNN AND GERALDINE MUNOZ

FEATURED IN

Sep 2009

Sep 2009

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