T olive oil
c slivered almonds, toasted
sauté pan with fitting lid. heatproof rubber spatula. sharp knife. cutting
board. microplane (zester).
asparagus and lemon. peel shallots and slice as thin as possible. try to
maintain the oval shape.
cut asparagus ¾ way down to eliminate
the woody ends.
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.
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.