One of the first foods that signals the start of spring is the appearance of fresh asparagus at local farmers' markets and grocery stores. Our spring asparagus season is right around the corner, so why not add this new side dish recipe to your collection.
Pan-roasted asparagus goes well with roasted chops, chicken breast or fish filets. My favorite part is the tasty sprinkles of almond parmesan.
Asparagus is a very good source of fiber, folate, vitamins A, C, E, K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
Almond parmesan is a healthy topping that is easy to make. Just 4 simple ingredients (nutritional yeast, garlic powder, a little sea salt) and you're ready to sprinkle away...
Almonds are the most alkalizing nut and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day.
Using almonds without the skin will give the almond parmesan a lighter color. I always use with the skins but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.
That's it...it's ready to sprinkle on soups, pastas, salads, pizza, sandwich wraps and so much more!
You're going to love this combination!