Name: Sautéed Asparagus with Toasted Almonds and Manchego Cheese Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 36 asparagus spears; 140g unsalted butter; 50g best-quality Manchego cheese (or vegetarian hard cheese); 100g whole blanched almonds; Juice of 1 lemon

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Introduction

This sautéed asparagus dish with toasted almonds and Manchego cheese is a simple yet elegant way to enjoy fresh asparagus. The nutty browned butter and tangy lemon juice perfectly complement the crunchy almonds and savory cheese, making it a delightful side or light appetizer.

A white round plate holds a simple dish of bright green asparagus spears stacked loosely in the center. Light shavings of white cheese are scattered on top, along with small pale beige nuts. The asparagus and toppings are glistening with a light brown sauce or dressing. The plate sits on a white marbled texture with soft, natural lighting that highlights the fresh colors. In the background, a blurred lemon half and a white bowl are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Bring a pan of salted water to a boil and plunge in the asparagus. Cook for 2-3 minutes until just tender, then drain and keep warm.
Step 2: Place the butter and almonds into a cold pan. Gently heat, stirring occasionally, until the butter turns golden brown and begins to foam, being careful not to burn it.
Step 3: Remove the pan from the heat and stir in the lemon juice to stop the cooking process.
Step 4: Arrange the asparagus spears on six serving plates. Spoon the browned butter and toasted almonds evenly over the asparagus.
Step 5: Using a peeler, shave the Manchego cheese over the top, scatter evenly, and serve immediately.

Tips & Variations

For a vegetarian version, ensure your cheese is made with vegetable rennet.
Try swapping almonds for hazelnuts or walnuts for a different nutty flavor.
Adding a sprinkle of chili flakes to the browned butter can add a subtle, spicy kick.
If Manchego isn’t available, try Parmesan or Pecorino Romano as alternatives.

Storage

It is best to serve this dish fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to avoid overcooking the asparagus or melting the cheese entirely. For best texture and flavor, reheat the butter and almonds separately and reassemble before serving.

How to Serve

A simple dish shows a neat pile of bright green asparagus spears laid across the center of a white plate placed on a white marbled surface. The asparagus is topped with a light drizzle of golden brown sauce and sprinkled with off-white shaved cheese and a few scattered roasted or toasted nuts that add texture and contrast. The overall look is fresh and light with natural colors and soft lighting that make the asparagus appear glossy and tender. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this recipe?

Fresh asparagus works best for this dish because it retains a crisp texture and delicate flavor. Frozen asparagus tends to be softer after cooking, which may not hold up as well when sautéed with butter and almonds.

How do I tell when the butter is browned enough?

Watch the butter closely as it heats; it should turn a light golden brown color and develop a nutty aroma. Once it begins to foam and is golden but not dark brown, remove it from the heat immediately to prevent burning.