Lemon Butter Asparagus Almonds (Printable Version)

Sautéed asparagus with lemon butter and almonds adds elegance to any spring table.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - Zest and juice of 1 lemon

→ 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 - Bring a large skillet of salted water to a boil. Add asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and immerse in ice water to halt cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced almonds and toast, stirring often, until golden brown, about 2 to 3 minutes. Remove almonds and set them aside.
03 - In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add the asparagus and sauté for 2 to 3 minutes until thoroughly warmed.
04 - Introduce lemon zest and juice, sea salt, and freshly ground black pepper. Toss to distribute flavors evenly.
05 - Arrange asparagus on a serving platter. Sprinkle with toasted almonds and chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The lemony butter takes asparagus from ordinary to absolutely irresistible before you even realize it.
  • Toasted almonds add that crunch that makes every bite a miniature celebration.
02 -
  • If you skip the ice water bath, the asparagus can go limp and lose its snap.
  • Toasting almonds too fast can turn them bitter instead of bringing out their warmth.
03 -
  • Let the lemon zest sit in butter for a minute before adding asparagus – it infuses the flavor.
  • Use a slotted spoon for the asparagus, so excess water doesn't dull the dish.
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