Sautéed asparagus, toasted almonds & manchego cheese

Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make

Prep:20 mins
Cook:15 mins

Serves 6
Easy

Nutrition per serving

kcal 340
fat 32g
saturates 15g
carbs 4g
sugars 3g
fibre 3g
protein 10g
salt 0.15g

Ingredients

36 asparagus spears
140g unsalted butter
100g whole blanched almonds
juice 1 lemon
50g best-quality Manchego cheese (or vegetarian hard cheese)

Method

Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.