Pan Roasted Asparagus Almondine – Asparagus spears sauteed with almonds, red onions and lemon slices.

Asparagus Almondine Pan Roasted Diethood Pan Roasted Asparagus Almondine

pinit fg en rect gray 28 Pan Roasted Asparagus Almondine

You guys! Happy St. Patrick’s Day!!

Since everyone is welcome to be Irish today, for the next 24-hours you can call me Katherine McPetrovska! That’s just the way I like to roll on this special day. icon wink Pan Roasted Asparagus Almondine

Kidding aside, I’ve always LOVED those “Mc” last names. “O-to the power of apostrophe” ain’t so bad, either.

Soooo, are you drunk, yet?! I know it’s Monday, but it’s St. Paddy’s – you’re celebrating a Saint, and that is all that counts. Even if it means being hammered on a Monday… by noon.

I was thinking about making you a Guinness Chocolate Cake, but his is waaaaay better than what I have. Then I thought about a “copycat” Shamrock Shake, but when hers looks this good?! I let it be.

Therefore, I decided to still go with something green, but not before a game of eeny meeny miney moe. Eeny-Meeny makes a lot of the decisions around here.

Asparagus Pan Fried Diethood Pan Roasted Asparagus Almondine

If this dish sounds devastatingly close to that other almondine-vegetable-thing…well, then, I guess it is. But, really, it’s not. It’s Asparagus. My thing with green beans is that they are too, umm, how shall I say, boring. Yeah. They are boring. Just straight and smooth. However, with asparagus, there’s texture! And a whole lot more flavor! Agree?!

On top of that, once you add all these other great ingredients, like lemon and red onions, this side dish goes from very.good to super.delicious!

Not sure about you, but I love pan roasted veggies tossed with a bit of salt, pepper and some olive oil. That makes me happy. Simple food is da bomb. Sometimes I even throw a handful of crumbled feta. And bacon. Yah, bacon is where it’s at. Put bacon on it… people will fall in love with you, quickly!

Asparagus Almonds Diethood Pan Roasted Asparagus Almondine


follow me on pinterest button Pan Roasted Asparagus Almondine

Pan Roasted Asparagus Almondine
Prep time
Cook time
Total time
Fresh asparagus spears sauteed with almonds, red onions and lemon slices.
Serves: Serves 4
  • 2 tablespoons olive oil
  • 1 lemon
  • 1-pound asparagus spears, rinsed, ends trimmed
  • 1 red onion, sliced
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • ½ cup sliced almonds
  1. Heat olive oil in a frying pan over medium heat.
  2. Cut lemon in half.
  3. Slice one-half of lemon into 4 slices; juice the other half and set aside.
  4. Add asparagus spears, onions, and lemon slices to the frying pan.
  5. Season with salt and pepper, and cook on medium-high for 10 minutes, stirring frequently.
  6. Add sliced almonds and continue to cook for 2 more minutes, or until vegetables are tender.
  7. Remove from heat.
  8. Toss with reserved lemon juice. (optional)
  9. Serve.


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25 Comments on this article. Feel free to join this conversation.

  1. Howie November 20, 2014 at 6:48 AM - Reply

    wow, this looks super amazing! With what would you eat this side dish if you were vegetarian? Just pasta or rice seems a little boring, haha.

    • Katerina Petrovska November 20, 2014 at 7:53 AM - Reply

      Hi Howie!! I guess as a Vegetarian your choices are limited. ;-) Stating the obvious. hehe However, I have had this with fettuccine pasta and it was really good. I cut up the asparagus spears into about 2-inches in length and just tossed everything together, including all the other veggies. I didn’t use any other sauce – just the flavors and oils from the pan where I cooked the asparagus. If you try it, let me know how you liked it! Thank you, Howie!! Have an awesome day!

      • Howie November 20, 2014 at 10:14 AM - Reply

        wow, thanks for your detailed answer! I’ll definitely let you know with what I ended up combining the asparagus! :-)

  2. mjskit March 25, 2014 at 7:16 PM - Reply

    I love pan roasted asparagus and have roasted them with pecans, but never almond. that sounds wonderful. In fact, everything about your recipe sounds wonderful!

  3. Karen @ The Food Charlatan March 23, 2014 at 6:03 PM - Reply

    Katerina this looks SO amazing!! And I totally agree. Green beans? Bo-ring. Asparagus is where it’s at.

  4. Ramona March 22, 2014 at 6:29 AM - Reply

    Really simple and gorgeous. The way asparagus should be enjoyed. :)

  5. Laura March 21, 2014 at 4:42 PM - Reply

    Hi Katerina! Can I ask about your grill pan? Where did you get it, how do you use it, etc etc! I’ve seen something similar recently in a Pampered Chef catalogue that I think my man would l-o-v-e. He goes gaga over grilling but living in bitterly cold Ontario has definitely pushed our BBQ season late this year! I thought a grill pan type thing might be a neat idea. The Pampered Chef one is quite pricey but I wouldn’t mind if I know it’s worth it!

    PS – this makes me want asparagus, ASAP. How do I have none in my fridge right now?! I’m dying …

    • Katerina Petrovska March 21, 2014 at 5:39 PM - Reply

      Hi Laura!! I LOVE my grill pan! Yes, get it! During the winter, I grill chicken breasts on it, steak, veggies, etc… All you need to do is just lightly grease it with some cooking spray or olive oil, and add your food. It really is a good pan to have. This is an affiliate link to a grill pan by Lodge:

  6. Rose March 19, 2014 at 2:12 PM - Reply

    Girl you did it again!
    Good job!
    Love asparagus … button line!

  7. Valerie March 18, 2014 at 12:40 PM - Reply

    Gorgeous presentation! So spring-y.
    (I was in fact, actually, happily intoxicated by noon yesterday.) :)

  8. Laura (Tutti Dolci) March 17, 2014 at 6:06 PM - Reply

    Roasted asparagus is the best, absolutely love this!

  9. Cass March 17, 2014 at 5:31 PM - Reply

    Love the photos. It looks so delicious and healthy too.

  10. Nancy P.@thebittersideofsweet March 17, 2014 at 5:11 PM - Reply

    I eat asparagus cooked this way like candy! Never thought I would like it but I LOVE IT!

  11. Jodee Weiland March 17, 2014 at 2:30 PM - Reply

    This is an awesome idea for some delicious asparagus! I love this idea…I’m a big fan of lemon and almonds, so it’s great idea to make asparagus even better. Thanks for sharing!

  12. A_Boleyn March 17, 2014 at 12:11 PM - Reply

    I love your grill pan. Asparagus is yummy but I peel the stalks at least 3 inches from the base to get rid of the stringiness.

  13. Norma | Allspice and Nutmeg March 17, 2014 at 11:25 AM - Reply

    Gorgeous photos and how delicious this is!

  14. Julia @Vikalinka March 17, 2014 at 10:04 AM - Reply

    I am such a fan of your photography style! Gorgeous asparagus! What lens do you usually use if you don’t mind me asking?

    • Katerina Petrovska March 18, 2014 at 6:16 PM - Reply

      Hi Julia!! :-)

      Thanks SO much for your compliments! I don’t use anything fancy – I have the lens that came with my Canon, which is the 18-55mm, and I have a canon 50mm-1.8. Lately I’ve been using the 50mm more often just because I feel like I have more control.

  15. Anna @ Crunchy Creamy Sweet March 17, 2014 at 9:57 AM - Reply

    Beautiful!!! I love roasted asparagus! Pinned!

  16. Laura Dembowski March 17, 2014 at 7:37 AM - Reply

    I just bought the first asparagus of the season. So excited to make this vibrant, colorful dish.

  17. Jennie @themessybakerblog March 17, 2014 at 6:26 AM - Reply

    I’d say that this is the perfect dish for St. Paddy’s Day. It’s green, right? We are huge asparagus fans. This looks amazing. Pinned.

  18. Averie @ Averie Cooks March 17, 2014 at 5:11 AM - Reply

    the lighting, the colors, GIRL. You are sooooo talented. You make asparagus look the BEST it has EVER looked!

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