Submitted by: Mary Ellen Wozny of Coolville, OH
Ingredients:
- Cooking spray
- 1 Tbsp. unsalted butter, divided
- 1 lb. fresh asparagus spears, woody bottoms removed
- 1 cup dry roasted unsalted macadamia nuts
- 1 tsp. lemon juice
- 1/2 cup grated Parmesan cheese, optional
- salt or seasoned salt, optional
Directions:
- Cut asparagus spears into pieces, about 2 to 3 inches long, and set aside.
- Lightly coat the inside of a non-stick sauté pan or skillet. Add half the butter and melt on medium heat. Add macadamia nuts and sauté about 3 to 5 minutes, until macadamias are just barely toasted to a light brown. Remove toasted nuts and set aside, keeping them warm.
- Melt remaining butter in the pan. Add thickest pieces of asparagus to pan and sauté, gradually adding the rest of the asparagus to pan, until all are evenly cooked.
- Cook asparagus until slightly browned, but still fresh green and crispy. Splash lemon juice over asparagus and then remove to serving dish. Add macadamias to serving dish.
- Sprinkle with Parmesan cheese, salt or seasoned salt and serve immediately.
- Makes about six medium servings.
