Lemon Butter Asparagus Almonds (Printable version)

Tender asparagus sautéed in lemon butter with toasted almonds, ideal for spring gatherings. Vegetarian, gluten-free.

# 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

# Steps to follow:

01 - Bring a large skillet of salted water to a boil. Add asparagus and cook for 2 to 3 minutes until crisp-tender. Drain and transfer the asparagus to a bowl of ice water to halt cooking, then drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced almonds and toast, stirring frequently, until golden, about 2 to 3 minutes. Remove toasted almonds and set aside.
03 - In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add dried asparagus and sauté for 2 to 3 minutes until heated through.
04 - Add lemon zest and juice, sea salt, and black pepper. Toss asparagus to coat thoroughly.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and chopped parsley if desired. Serve promptly.

# Expert tips:

01 -
  • The crisp-tender asparagus carries lemon's zest so well, you'll want to eat straight from the pan.
  • The toasted almonds add a warm crunch, making each bite feel a little fancier and fun.
02 -
  • If you skip the ice bath, the asparagus might turn limp and lose their bright color.
  • Toasting almonds in butter instead of oil elevates both aroma and flavor–but keep stirring or they'll scorch.
03 -
  • Keep an eye on the almonds–a few seconds can turn them from golden to burnt.
  • Use cold butter for a glossy finish instead of melted butter from the start.
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