Lemon Butter Asparagus Almonds (Printable version)

Delicate asparagus with lemony butter and almonds adds elegance and flavor to any spring celebration or meal.

# Ingredient List:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - Zest and juice of 1 lemon

→ 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 Steps:

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 immediately immerse in 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 frequently, until golden brown, about 2 to 3 minutes. Remove almonds and set aside.
03 - In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add blanched asparagus and sauté for 2 to 3 minutes until warmed through.
04 - Add lemon zest and juice, sea salt, and freshly ground black pepper. Toss to coat the asparagus evenly.
05 - Transfer asparagus to a serving platter. Garnish with toasted almonds and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The lemony butter makes the asparagus taste impossibly fresh and sunlit.
  • Toasted almonds on top bring an irresistible crunch—perfect for impressing guests or yourself.
02 -
  • If you forget the ice bath after blanching, the asparagus turns limp and dull—don’t skip it.
  • Toasting almonds in butter instead of dry gives them extra flavor, but watch closely because they can brown fast.
03 -
  • A slotted spoon for blanching helps keep asparagus intact and beautiful.
  • Zest the lemon before cutting for juice—you’ll thank yourself when your hands aren’t sticky.
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