Lemon Butter Asparagus Almonds (Print version)

Bright asparagus sautéed with butter, lemon, and almonds. Crisp, flavorful, and ideal for any meal.

# What You'll Need:

→ Vegetables

01 - 1 lb 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, or to taste
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 cook for 2 to 3 minutes until crisp-tender. Drain and transfer to a bowl of ice water. Once cooled, drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced almonds and stir frequently until golden brown, about 2 to 3 minutes. Remove almonds and set aside.
03 - Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the blanched asparagus and sauté for 2 to 3 minutes, or until heated through.
04 - Add lemon zest and juice, sea salt, and black pepper to the skillet. Toss the asparagus to ensure even coating.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and parsley, if using. Serve immediately.

# Tips from the pros:

01 -
  • The toasty almonds give an irresistible crunch that feels like a chef's secret trick.
  • The punch of fresh lemon perks up the asparagus, making even the simplest meal feel special.
02 -
  • I once scorched the almonds by looking away for thirty seconds—they brown too fast to check your phone.
  • Plunging blanched asparagus into cold water keeps the color vivid and stops overcooking in its tracks.
03 -
  • If using thin asparagus, check it a minute early—it cooks much faster.
  • Zest the lemon directly over the pan so none of the essential oils escape.
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