\n\tSauté d’asperges au pamplemousse et aux amandes<\/span>

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Coupez le pamplemousse en deux.Pressez le jus dans un verre doseur pour obtenir environ 1\/2 tasse (125 ml).Avec une petite cuillère, grattez la pulpe du pamplemousse dans un bol séparé pour faire environ 1\/2 tasse (125 ml).Réservez.
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Ajouter l’huile dans une grande poêle ou un wok à feu moyen-vif.Faites sauter les amandes et l’ail jusqu’à ce qu’ils soient dorés, environ 30 secondes.Ajoutez les asperges et le sel, faites sauter 1 minute.Ajoutez le jus de pamplemousse et 1\/4 tasse (50 ml) d’eau.Faites cuire les asperges en remuant de temps en temps, jusqu’à ce qu’elles soient tendres mais croustillantes.Incorporez la pulpe de pamplemousse réservée.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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