RECIPES from the Garden
Asparagus (trim the ends if the stalks are thick or woody)
Lemon juice and zest
1. Lightly toast the almonds in a dry skillet over medium heat.
2. Remove almonds and add butter and asparagus. Cook until asparagus is to your desired tenderness - may only need a few minutes if the stalks are thin!
3. Remove the asparagus, top with almond mixture, lemon juice and zest, and enjoy!
Green beans are a delicious substitute for asparagus in this preparation! You can also sprinkle this dish with nutritional yeast if you like.