Charred Asparagus and Cremini with Anchovy-Parmesan Butter and Toasted Almonds
2 servings · 1.8 g net carbs
1.8g Net carbs · 12.3g Fat · 5.9g Protein · 142.7 kcal
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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Pan-seared asparagus and cremini mushrooms are finished with an anchovy-parmesan butter and topped with toasted almonds. The asparagus is charred in olive oil, then briefly glazed with butter, anchovies and parmesan to form a savory coating. A splash of lemon juice brightens the glaze and helps the grated parmesan cling to the vegetables. Toasted almonds provide a crisp contrast while a quick high-heat sear keeps the vegetables tender-crisp.
Ingredients
asparagus60 gAsparagus, Raw
cremini mushrooms20 gMushroom, Crimini
almonds8 gAlmonds, Unsalted
butter10 gButter, Salted
anchovies10 gAnchovies, Canned in olive oil, with salt, drained
parmesan cheese15 gCheese, Parmesan, hard
olive oil8 ml
lemon juice6 mlLemon juice, Raw
salt1 gSalt, Table
black pepper0.3 gSpices, Pepper, black
Equipment
12-inch skillet
Method
- Heat the 12-inch skillet over medium heat. Add the almonds in a dry skillet and toast, stirring or shaking the pan, until they are fragrant and lightly browned, about 2 to 3 minutes; transfer almonds to a small bowl and set aside.
- Wipe the skillet if almonds left bits, then return to medium-high heat and add olive oil. When oil shimmers (about 30 seconds), add asparagus and cremini mushrooms arranged in a single layer and sear without crowding for 2 to 3 minutes.
- Flip the vegetables and continue to sear until the asparagus develops dark char marks and mushrooms are browned, another 2 to 3 minutes (total sear time 4 to 6 minutes).
- Reduce heat to medium, push vegetables to one side of the skillet, add butter and chopped anchovies to the cleared area, and let butter melt for 30 seconds. Use a spatula to mash anchovies into the butter and stir so the mixture emulsifies, 60 to 90 seconds.
- Toss asparagus and mushrooms in the anchovy-parmesan butter, sprinkle parmesan cheese into the pan and stir off heat for 30 seconds to let the cheese cling to the vegetables; add lemon juice and stir once to combine.
- Plate warm, scatter toasted almonds over the top, and finish with measured salt and black pepper from the ingredient list. Serve immediately as a side.
Tips
Pro tip
- Trim asparagus so thicker ends are removed or halved lengthwise for even cooking.
- Toast almonds over medium heat until fragrant and lightly browned, watching closely to prevent burning.
- If anchovy fragments remain, stir off heat a few seconds to let residual pan temperature melt them into the butter.
Frequently asked questions
- What can I use instead of almonds for the crunch?
- Use pine nuts as an alternative. Pine nuts toast faster and become softer when warm, so reduce toast time by about half and watch for quick browning; the texture will be more tender than almonds but still provide nutty contrast.
- Can I omit the anchovies if I don't want a strong fish flavor?
- Yes, reduce or omit the anchovies. Anchovies are used here to melt into the butter for a deep savory backbone; omitting them will yield a milder buttered vegetable without the same umami intensity, so keep the parmesan intact to sustain savory character.
- Why did the asparagus turn limp instead of crisp?
- The asparagus was cooked too long or at too low a heat; to correct this, raise to medium-high heat and sear quickly so the tips char in 4 to 6 minutes total, flipping only once to preserve a tender-crisp texture.
- The finished dish tastes too salty—what should I do?
- Use less salt or reduce the anchovies in the anchovy-parmesan butter. If already cooked, add the lemon juice and a few extra grams of mushrooms or asparagus next time to balance saltiness; the lemon brightens and can help moderate perceived salt on the palate.
- How should I store leftovers, and how do I reheat them?
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.
Per serving
Primary macros
Electrolytes
Minerals
- Calcium
- 121 mg
- Iron
- 1.05 mg
- Magnesium
- 31 mg
- Phosphorus
- 109 mg
- Potassium
- 155 mg
- Zinc
- 0.68 mg
- Copper
- 0.149 mg
- Selenium
- 6.5 µg
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- —
- Riboflavin (B2)
- —
- Niacin (B3)
- —
- Pantothenic acid (B5)
- —
- Vitamin B6
- —
- Folate
- —
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
68.9 g per serving
13 figures are unavailable. Nothing was estimated in its place.
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Published 18 August 2026 · updated 8 September 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.
Charred Asparagus and Cremini with Anchovy-Parmesan Butter and Toasted Almonds — printed from https://twentygrams.app/recipes/charred-asparagus-and-cremini-with-anchovy-parmesan-butter-and-toasted-773a9a01