Asparagus with Olive Oil, Manchego, and Almonds

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Asparagus with Olive Oil, Manchego, and Almonds

By Casa de Suna

Published May 18

When asparagus is in season, it doesn't need much.

A quick blanch, a spoonful of garlic and chili-infused olive oil, a generous handful of toasted almonds and enough Manchego to make it interesting. Simple ingredients, treated well — this one earns its place on any table.

How to Make It

Difficulty: Easy

Overall Time: 25 min

Prep Time: 20 min

Cook Time: 5 min

Serves: 4

INGREDIENTS

1 lb (454 g) asparagus, tough ends trimmed and discarded

2 tbsp extra-virgin olive oil

2 garlic cloves, very thinly sliced

⅛ tsp kosher salt

¼ to ½ tsp hot red chili flakes

2 tbsp finely grated Manchego cheese

2 tbsp sliced almonds, lightly toasted

INSTRUCTIONS

Boil a large pot of lightly salted water. Lightly peel the bottom halves of asparagus.

Heat oil in a small saucepan over medium-low. Once shimmering, add garlic and salt. Cook, stirring often, until garlic is just soft, about 2 minutes. Stir in chili flakes and immediately remove from heat.

Drop asparagus spears into boiling water and cook until tender-crisp, about 2 minutes. Drain well, the transfer to a serving platter or plate. Spoon over oil mixture, then immediately top with Manchego and almonds. Serve immediately.

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Asparagus with Olive Oil, Manchego, and Almonds

By Casa de Suna

Published May 18

SHARE

When asparagus is in season, it doesn't need much.

A quick blanch, a spoonful of garlic and chili-infused olive oil, a generous handful of toasted almonds and enough Manchego to make it interesting. Simple ingredients, treated well — this one earns its place on any table.

Shop This Article

How to Make It

INGREDIENTS

1 lb (454 g) asparagus, tough ends trimmed and discarded

2 tbsp extra-virgin olive oil

2 garlic cloves, very thinly sliced

⅛ tsp kosher salt

¼ to ½ tsp hot red chili flakes

2 tbsp finely grated Manchego cheese

2 tbsp sliced almonds, lightly toasted

Tell Us Your Thoughts

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Asparagus with Olive Oil, Manchego, and Almonds

By Casa de Suna

Published May 18

SHARE

When asparagus is in season, it doesn't need much.

A quick blanch, a spoonful of garlic and chili-infused olive oil, a generous handful of toasted almonds and enough Manchego to make it interesting. Simple ingredients, treated well — this one earns its place on any table.

Shop This Article

How to Make It

INGREDIENTS 1 lb (454 g) asparagus, tough ends trimmed and discarded 2 tbsp extra-virgin olive oil 2 garlic cloves, very thinly sliced ⅛ tsp kosher salt ¼ to ½ tsp hot red chili flakes 2 tbsp finely grated Manchego cheese 2 tbsp sliced almonds, lightly toasted

Tell Us Your Thoughts

You May Also Like

INGREDIENTS

1 lb (454 g) asparagus, tough ends trimmed and discarded

2 tbsp extra-virgin olive oil

2 garlic cloves, very thinly sliced

⅛ tsp kosher salt

¼ to ½ tsp hot red chili flakes

2 tbsp finely grated Manchego cheese

2 tbsp sliced almonds, lightly toasted