Lemon Butter Asparagus Almonds (Printable Version)

Crisp asparagus meets lemon butter and toasted almonds for a vibrant, elegant spring side dish.

# What You'll 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 chopped fresh parsley

# Steps:

01 - Fill a large skillet with salted water and bring to a boil. Add asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and transfer the asparagus to a bowl of ice water, then drain again and pat dry.
02 - Melt 1 tablespoon butter in a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden brown, approximately 2 to 3 minutes. Transfer almonds to a plate and set aside.
03 - In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the blanched asparagus and sauté for 2 to 3 minutes until warmed through.
04 - Add lemon zest and juice, sea salt, and black pepper to the skillet. Toss the asparagus to ensure even coating with the lemon butter.
05 - Arrange asparagus on a serving platter. Top with toasted almonds and chopped parsley if desired. Serve immediately.

# Expert Insights:

01 -
  • It turns simple asparagus into a restaurant-worthy treat without any fuss.
  • The toasted almonds add a satisfying crunch, making every forkful unexpectedly delightful.
02 -
  • If you walk away while toasting almonds, they burn in seconds & stay attentive and keep stirring.
  • Plunging asparagus into ice water is what keeps them from going limp & don’t skip this step.
03 -
  • Sometimes I prep asparagus ahead but wait to sauté and garnish at the last minute for maximum freshness.
  • Tasting your butter for saltiness before seasoning can save the whole dish from being too salty.
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