Ingredients
1 tablespoon almonds (slivered or sliced)
3/4 teaspoon cornstarch
1/2 cup chicken broth
1 lb fresh asparagus, trimmed of tough ends
2 teaspoons lemon peel, grated
1/4 teaspoon pepper
Method
Sources
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside. In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside. Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes. Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened. Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.