While asparagus is not typically thought of in terms of popular Kentucky foods, it is actually a Derby specialty and grows very well in Bluegrass soil. I have always liked asparagus but my husband is not a fan so I don't buy or prepare it very often. The recipe I found for "Stir-Fried Almond Asparagus" seemed a bit nontraditional in terms of Kentucky food combinations and modes of preparation but the simple, fresh ingredients were enticing. My husband looked at me questionably when he saw the asparagus sauteeing in the pan. I always tell him to keep an open mind:) In this case, when he tasted the cooked asparagus with lemon juice and toasted almonds, he said "honey, this may be the best thing you've ever made." I'm not exactly sure how to interpret that considering that this dish was also probably one of the easiest things I've ever made. Another lesson learned...the best dishes don't always have to be the most complicated!
Stir-Fried Almond Asparagus
1 lb asparagus spears, trimmed
3 Tbsp olive oil
Juice from one half of a lemon
1/2 cup slivered almonds, toasted
1/8 tsp salt
Dash of pepper
Pour olive oil in skillet or wok. Add asparagus and stir-fry over medium heat for 5-6 minutes. Add cover and lower heat to cook until just tender. Remove cover and add lemon juice, almonds, salt and pepper. Toss gently and serve. Serves 4.
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