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Asparagus almondine
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| 2 tbsp | butter |
| 1/4 c | sliced almonds |
| Dash | garlic powder |
| 1 can (15 oz) | del monte extra long asparagus spears, drained |
Melt butter in large skillet. Add almonds and garlic powder. Cook over low heat until almonds are toasted, push to one side.
Add asparagus to the other side cover and heat. Spoon almond butter over asparagus and top with chives if desired.
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