How do we like our veggies? To be perfectly honest, most of us like them enhanced with something or other, not just bare naked.
In today’s case, the something or other is almonds, and the how-to is provided by the Almond Board of California.
Here goes:
1pound fresh green beans, rinsed and trimmed
1tablespoon olive oil
1/2teaspoon kosher salt, divided
1/3cup whole natural almonds, roughly chopped
1/2cup sugar
1/2cup water
Preheat oven to 375 degrees. Place green beans in a baking pan and toss with olive oil and 1/4 teaspoon of the salt. Place almonds on a baking sheet. Roast almonds and green beans for 10 minutes. Set almonds aside. Cover green beans with foil and roast for an additional 30 minutes.
While beans are roasting, make the brittle: Spray a sheet of foil with cooking spray and set aside. Place sugar and water in a small, very clean saucepan, ensuring sugar is completely covered with water. Turn heat to high and bring to a simmer. Let caramelize until deep, golden brown, watching constantly as this happens fairly quickly. Stir in chopped almonds, still warm from the oven. Spread this sticky brittle on prepared foil. Sprinkle with remaining 1/4 teaspoon salt and let cool. Combine green beans and almond brittle and serve immediately. Makes 4 servings.
1pound fresh asparagus, rinsed and trimmed
Salt
Water
1/3cup mayonnaise
2tablespoons sliced almonds, roasted (see note)
1/2teaspoon minced garlic
1/4teaspoon grated orange zest
2tablespoons fresh orange juice
Lay asparagus in a large skillet and cover with salted water. Cover and bring to a boil; cook 5 minutes for slender spears, 7 minutes for fat spears, or just until tender. Meanwhile, stir together mayonnaise, almonds, garlic and orange zest. Place cooked asparagus on a serving plate and brush with orange juice. Serve aioli in a small dish on the side.
Makes 4 servings.
Note: To roast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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