Serves 4 | Time 10 minutes

Ingredients⁠

• Asparagus x 10-12 thin spears (about 75 g)

• Slivered almonds x ¼ cup

• Olive oil x 2 tbsp

• Garlic x 2 cloves, finely chopped or crushed in a garlic press

• Red wine vinegar x 1 tbsp

• Butter, grass fed x 1 tsp

• Salt and pepper to season

Method⁠

1. In a large fry-pan add about 1 inch of water and bring to a boil. Place the asparagus into the pan and cook for about 3 minutes or until slightly tender and bright green, then set aside.

2. Tip the water out, wipe the fry-pan dry, place back on medium-high heat, once hot add the almonds and dry cook until golden, about 1-2 minutes. Place almonds in a small bowl and set aside.

3. Add a dash of oil to the same pan along with the garlic and fry for 1 minutes or until fragrant. Add the asparagus and season with salt and pepper. Cook the asparagus until just starting to turn golden brown, about 4 minutes.

4. Stir in red wine vinegar, butter and season with salt and pepper.

5. Transfer to a plate and sprinkle the toasted almonds on top.

Nutrition Per Serve: 145 calories, protein 2.2 g, carbohydrates 0.9 g, fat 14.4 g