Lemon Butter Asparagus Almonds (Printable Version)

Asparagus sautéed in lemon butter, topped with toasted almonds for a bright and easy spring side dish.

# Components:

→ 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

# Method Steps:

01 - Fill a large skillet with salted water and bring to a boil. Add asparagus, blanch for 2 to 3 minutes until crisp-tender, then drain and immediately 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 frequently, for 2 to 3 minutes until golden brown. 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 heated through.
04 - Add lemon zest and juice, sea salt, and black pepper. Toss the asparagus to evenly coat all spears with seasoning.
05 - Arrange asparagus on a serving platter. Top with toasted almonds and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Once you try asparagus with lemony butter and crunchy almonds, you might start craving it every week.
  • It's extremely quick to make—no elaborate prep or mess—so it's ideal for busy days or last-minute gatherings.
02 -
  • If you skip the ice bath, asparagus risks turning mushy and drab instead of bright and crisp.
  • I found that zesting the lemon directly over the pan lets its essential oils lift the whole dish rather than just flavor it.
03 -
  • Don't skimp on drying the asparagus after blanching, or your butter sauce won't cling.
  • If you want extra crunch, toss some raw almond slices in at the end along with toasted ones.
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