3 tbs. butter or margarine, divided
3 tbs. bread crumbs
1 garlic clove, minced
1/2 tsp. dill weed
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese
1 lb. fresh asparagus
1 Tbs. lemon juice
In a skillet, melt 2 tbs. butter over medium heat.
Stir in bread crumbs, garlic and dill; sauté until crumbs are golden
brown. Remove from heat; stir in
the almonds and cheese. Set aside.
Cook asparagus in a small amount of water until crisp-tender.
Drain; heat with remaining butter. Sprinkle
with lemon juice. Spoon asparagus
in to a serving dish and top with the reserved crumb mixture.
Contact Tim Kemp by email.