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.

Yield:  4-6 servings





Contact Tim Kemp by email.