Ingredients
2 bunches Asparagus
2 tablespoons Butter
1 ounce Slivered Almonds
1/4 cup Lemon Juice
Preparation
Wash asparagus spears and trim off about 1/2″ of the end
Fill a medium sized skillet with 1″ of water. Bring to a boil over medium high heat. Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender. I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes.
Drain asparagus and set aside.
Melt butter in a medium sized skillet and add slivered almonds. Cook and stir for about 3 minutes or until almonds are lightly browned. Remove from heat and stir in lemon juice.
Place asparagus in a serving dish and pour almond and lemon juice over. Serve warm. Serves 4 to 6
