1/2 cup (125 mL) slivered almonds
1 tbsp (15 mL) butter
1 tbsp (15 mL) oil
4 cups (1 L) diagonally sliced asparagus
1/2 cup (125 mL) chopped onion
Freshly ground pepper
2 tbsp (25 mL) dry white wine or chicken stock
In a frypan, sauté almonds in butter until lightly browned; remove almonds and set aside. Add oil and sauté asparagus and onion. Season to taste with pepper and cook 3 - 5 minutes. Add wine and cook, covered, for 2 minutes. Transfer to serving dish and sprinkle with almonds. Serves 4 - 6.