9:00PM

Half & Half

9:30PM

Half & Half

10:00PM

Half & Half

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New Soul Kitchen

Source: CLEO TV

Pair this asparagus almondine recipe with Chef Jernard’s crab-stuffed cajun catfish recipe.

Ingredients

  • 1 tablespoon butter
  • ¼ cup sliced almonds
  • 1 bunch asparagus, ends discarded
  • Salt to taste
  • Pepper to taste

Instructions

  1. Heat a large saute pan over medium-high heat and add the butter.
  2. Once the butter has melted, add the almonds and toss gently. Cook until they are slightly aromatic.
  3. Add the asparagus and toss to coat in the butter and almonds, and season with salt and pepper.
  4. Sauté for a few minutes until tender, it should be no more than 10 minutes.