Asparagus with Balsamic Vinaigrette & Almonds

Asparagus with Balsamic Vinaigrette & Almonds
  • Yield: 6 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Everybody's favorite veggie just got a little better. Topped with a zesty balsamic dressing and sprinkled with Fisher® Sliced Almonds, this asparagus is sure to be a hit.


  • 1 pound asparagus spears, trimmed
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • Dash ground pepper
  • 1/4 cup olive oil
  • 1/4 cup Fisher® Chef’s Naturals Sliced Almonds, toasted


  1. To toast almonds, heat a skillet over medium high heat. Place almonds into dry, hot skillet. Stir frequently until nuts are browned but not burned. Immediately remove from pan to cool
  2. Bring 1” of water to a boil in a medium skillet over high heat. Add asparagus, cooking 3 to 4 minutes or until asparagus is tender. Remove from water and rinse with cold water to stop cooking and to cool off asparagus. Refrigerate, if desired.
  3. Combine vinegar, mustard, honey, salt and pepper in a small bowl. Gradually pour olive oil into mustard mixture, whisking until all oil is incorporated.
  4. Arrange asparagus spears on a serving platter. Drizzle with dressing and sprinkle with almond slices immediately before serving.

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