Recipe Tip: In my home we prefer thin asparagus and that is what I used...mmmm....mmmm good! The entire process from prep to table took approx. 15 minutes. It just doesn't get much easier.
Ingredients 2 Tbsp butter 1 lb. asparagus, bottoms trimmed or snapped off 1/3 cup sliced almonds 1/3 cup Parmesan cheese
Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
I love life and I love food. It is not surprising that as an adult I am writing about food. My favorite childhood books were about gigantic food, "Cloudy With a Chance of Meatballs", by Judi Barrett and "The Giant Jam Sandwich", by John Vernon Lord and Janet Burroway. Being diagnosed with celiac disease merely channeled what type of food I write about. Come join me on a gluten free adventure, and let's celebrate everything Gluten Free and You!
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