Lemon Butter Asparagus Almonds

# Components:

→ Vegetables

01 - 1 lb 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

# Directions:

01 - Bring a large skillet of salted water to a boil. Add trimmed asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to halt the cooking process. 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 brown, about 2 to 3 minutes. Remove almonds and set aside.

03 - In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add blanched asparagus and sauté for 2 to 3 minutes until fully heated.

04 - Incorporate lemon zest and juice, sea salt, and freshly ground black pepper. Toss to coat the asparagus thoroughly.

05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -

The buttery almonds and lemon create a flavor that's quietly addictive—you'll want seconds before the main course.
It's quick to make with just a few ingredients, but feels like a celebration for both everyday dinners and special occasions.

02 -

Don't skip the ice bath after blanching asparagus—otherwise they turn limp instead of crisp.
Toasting almonds takes less time than you'd expect; keep your eye on them or they'll go from golden to burnt in seconds.

03 -

Blanching and shocking the asparagus guarantees it's never mushy or overly cooked.
A little extra lemon zest gives the dish a pop—don't be afraid to use more than the recipe suggests if you love citrus flavors.

Lemon Butter Asparagus Almonds (Print Version)