Lemon Butter Asparagus Almonds (Printable Version)

Asparagus meets lemony butter and toasted almonds for a vibrant, flavorful springtime side.

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - 1 lemon, zested and juiced

→ Seasonings

05 - 1/2 teaspoon sea salt, or to taste
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley

# How-to Steps:

01 - Bring a large skillet of salted water to a boil. Add asparagus and cook for 2 to 3 minutes until just tender. Drain and immediately submerge in ice water to halt cooking. Drain again and pat asparagus dry.
02 - Melt 1 tablespoon butter in a large skillet over medium heat. Add sliced almonds and cook, 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 of butter over medium heat. Add blanched asparagus and sauté for 2 to 3 minutes, stirring gently until heated through.
04 - Add lemon zest, lemon juice, sea salt, and black pepper. Toss asparagus to coat evenly with the butter and citrus mixture.
05 - Arrange asparagus on a serving platter. Sprinkle with toasted almonds and parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The burst of lemon and almond makes spring produce taste like a little celebration.
  • It&aposs so quick you can make it while chatting with guests.
02 -
  • If you leave the almonds unattended for even a minute, they can go from perfect to burnt fast.
  • Chilling the asparagus immediately after blanching is what keeps their bright green color—don&apost skip the ice bath.
03 -
  • Don&apost crowd the skillet or the asparagus will steam instead of sauté—work in batches if needed.
  • Keeps almonds moving as they toast so they brown evenly without burning—this step can make or break the dish.
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