Lemon Butter Asparagus Almonds (Print version)

Tender asparagus sautéed with lemon butter, sprinkled with toasted almonds for a lively, elegant side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 3 tbsp unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - Zest and juice of 1 lemon

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

# Expert Tips:

01 -
  • The buttery lemon dressing hugs the asparagus so well, you might be tempted to eat it straight from the pan.
  • The toasted almonds add a delicate crunch that keeps each bite interesting.
02 -
  • If you skip the ice bath after blanching, asparagus turns mushy in seconds — I learned this after one impatient attempt.
  • Toast almonds in smaller batches so they brown evenly, otherwise some will turn bitter while others stay pale.
03 -
  • Use a slotted spoon for transferring asparagus, so you don't carry excess water into the pan.
  • A quick squeeze of lemon after plating lifts every flavor and makes the dish pop.
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