Sautéed asparagus, toasted almonds & manchego cheese

Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make

  • Prep:20 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 340
  • fat 32g
  • saturates 15g
  • carbs 4g
  • sugars 3g
  • fibre 3g
  • protein 10g
  • salt 0.15g


  • 36 asparagus spears
  • 140g unsalted butter
  • 100g whole blanched almonds
  • juice 1 lemon
  • 50g best-quality Manchego cheese (or vegetarian hard cheese)


  1. Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.

  2. Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.

  3. Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

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