Makes 4 servings. Difficulty
1 bunch asparagus, trimmed 2 Tablespoons olive oil 1/4 cup almonds, slivered 2 garlic cloves, thinly sliced Salt and freshly ground black pepper 1/2 Tablespoon red wine vinegar 1 teaspoon unsalted butter
Blanch asparagus in 1" of boiling water. Cook for 3 minutes or until just tender and bright green. Drain and pat dry.
In a large skillet, heat oil over high heat. Add almonds, stirring, for about 30 seconds. Add asparagus and garlic. Season with salt and freshly ground black pepper. Cook, stirring often, until garlic and almonds are just golden, about 4 minutes. Stir in vinegar and butter. Adjust seasonings to taste with salt and freshly ground black pepper.