Lemon Butter Asparagus Almonds (Print View)

Bright asparagus, lemony butter, almonds—elegant, quick, and ideal for spring gatherings.

# Components:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 3 tbsp unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - 1 lemon, zest and juice

→ Seasonings

05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Optional Garnish

07 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Fill a large skillet with salted water and bring to a boil. Add fresh asparagus spears and cook for 2-3 minutes until crisp-tender. Drain and immerse asparagus in ice water to halt cooking. Drain well and pat dry.
02 - Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, for 2-3 minutes until golden brown. Remove almonds and set aside.
03 - In the same skillet, melt remaining 2 tablespoons unsalted butter. Add blanched asparagus and sauté for 2-3 minutes until warmed throughout.
04 - Stir in lemon zest and juice, sea salt, and freshly ground black pepper. Toss to evenly coat asparagus.
05 - Transfer asparagus to a serving platter. Sprinkle toasted almonds and chopped parsley over the top, if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns everyday asparagus into a dish that feels special without any fuss.
  • The toasted almonds bring crunch and warmth to each bite, so it never tastes bland.
02 -
  • Almonds can burn uncomfortably fast—step away for a second and you’ll miss it.
  • I once skipped the ice bath and the asparagus lost their vibrant snap—never again.
03 -
  • Dry the asparagus well after its ice bath or it won’t sauté evenly in butter.
  • Lemon zest scattered just before serving keeps the dish lively and fresh.
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