Lemon Butter Asparagus Almonds (Printable Version)

Asparagus sautéed in lemon butter, finished with toasted almonds—perfect for spring celebrations.

# 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, 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

# How To Make It:

01 - Bring a large skillet of salted water to a boil. Add the asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and transfer to a bowl of ice water to halt cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced almonds and toast, stirring often, for 2 to 3 minutes until golden brown. Remove the almonds and set aside.
03 - Return the skillet to medium heat and melt remaining 2 tablespoons butter. Add the asparagus and sauté for 2 to 3 minutes until thoroughly heated.
04 - Add lemon zest and juice, sea salt, and black pepper. Toss gently to coat the asparagus evenly.
05 - Arrange the asparagus on a serving platter. Sprinkle with toasted almonds and fresh parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • It secretly turns plain asparagus into a celebration on your plate.
  • The fresh lemon and buttery almonds bring out flavors that make it impossible not to reach for seconds.
02 -
  • Rushing the blanching means limp, dull spears—ice water is your secret weapon for color and texture.
  • Toasting nuts on too high heat will scorch them fast, so patience really pays off here.
03 -
  • If you trim asparagus spears by hand (bend, snap), you avoid woody bites.
  • Zest the lemon before juicing—otherwise it&s slippery and hard to manage.
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