Lemon Butter Asparagus Almonds (Print version)

Tender asparagus in lemony butter, topped with toasted almonds—perfect for spring entertaining or elegant sides.

# 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:

01 - Fill a large skillet with salted water and bring to a boil. Add asparagus spears and blanch for 2 to 3 minutes until crisp-tender. Drain immediately and transfer to a bowl of ice water to halt cooking. 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, about 2 to 3 minutes. Remove almonds from skillet and set aside.
03 - Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add blanched asparagus and sauté for 2 to 3 minutes until heated through.
04 - Add lemon zest and juice, sea salt, and black pepper. Toss to coat asparagus evenly with butter and citrus.
05 - Arrange asparagus on a serving platter. Sprinkle with toasted almonds and parsley, if desired. Serve immediately.

# Expert tips:

01 -
  • It’s a ridiculously quick way to add a touch of elegance to dinner.
  • The combination of lemony butter and crunchy almonds makes asparagus feel like a treat.
02 -
  • If you skip the ice water bath, your asparagus might go limp and lose its color.
  • Toasting almonds just until golden, not brown, keeps them crisp instead of bitter.
03 -
  • If you’re cooking for a crowd, blanch everything earlier and sauté last minute for the freshest flavor.
  • Adding lemon zest while the butter’s still warm makes the whole kitchen smell incredible.
Go back