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asparagus

asparagus

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ingredients:

2 T olive oil

2 shallots

1 T capers

1 meyer lemon

½ t salt

1 asparagus bunch

¼ c water

¼ c slivered almonds, toasted

tools:

large sauté pan with fitting lid. heatproof rubber spatula. sharp knife. cutting board. microplane (zester).

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wash asparagus and lemon. peel shallots and slice as thin as possible. try to maintain the oval shape.

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zest the entire lemon.

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cut asparagus ¾ way down to eliminate the woody ends.

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warm olive oil in sauté pan on medium-high heat. sauté shallots for 2 minutes. stir occasionally to prevent too much caramelizing. add capers. cook for 1 minute. add zest and salt. cook for another minute.

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add asparagus and water, cover with lid. stir after the first minute and remove lid. cook for one more minute. turn off heat and stir in almonds. serve immediately.

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