Lemon Butter Asparagus Almonds

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - 1 lemon, zest and juice

→ Seasonings

05 - 1/2 teaspoon sea salt

06 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Fill a large skillet with salted water and bring to a boil. Add asparagus and cook for 2 to 3 minutes, just until tender yet crisp. Drain thoroughly and immediately submerge spears in ice water to halt cooking, then drain again and dry completely.

02 - Place 1 tablespoon butter in a large skillet over medium heat. Add almond slices and stir frequently until almonds are fragrant and golden brown, approximately 2 to 3 minutes. Remove from skillet and set aside.

03 - Return remaining 2 tablespoons butter to the same skillet over medium heat. Add dried asparagus and sauté for 2 to 3 minutes, stirring gently until heated through.

04 - Sprinkle lemon zest and pour in lemon juice. Add sea salt and freshly ground black pepper, tossing asparagus to coat evenly with flavor.

05 - Transfer cooked asparagus to a serving platter. Scatter toasted almonds and chopped parsley over the top. Serve immediately while warm.

# Expert Tips:

01 -

The butter-lemon coating gives asparagus irresistible flavor without overpowering it.
Toasted almonds add the perfect crunch for a dish that feels fancy but is shockingly easy.

02 -

If you skip the ice bath, your asparagus can turn mushy and dull in color.
Toasting the almonds while you prep the lemon makes it all quicker and keeps them from burning.

03 -

Always zest your lemons first; zest is much easier to remove from a whole lemon.
For restaurant-style presentation, stack the asparagus neatly and drizzle any leftover butter-lemon sauce on top right before serving.

Lemon Butter Asparagus Almonds (Print version)