Lemon Butter Asparagus Almonds (Printable Version)

Crisp asparagus sautéed in lemon butter, finished with toasted almonds. A fresh, elegant side for any meal.

# 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 fresh parsley, chopped

# Directions:

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 transfer to a bowl of ice water to halt the cooking process. Drain again and pat dry.
02 - Heat 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 and set aside.
03 - In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add asparagus and sauté for 2 to 3 minutes until fully heated.
04 - Add lemon zest and juice along with sea salt and black pepper. Toss asparagus to coat evenly.
05 - Transfer asparagus to a serving platter. Garnish with toasted almonds and chopped parsley, if using. Serve promptly.

# Expert Advice:

01 -
  • The buttery, lemony flavor feels like sunshine on your plate, and you'll want to grab seconds before anyone else.
  • I keep coming back to this recipe because it's easy, uses just one pan, and always impresses guests with its freshness.
02 -
  • If you leave the almonds unattended for even a minute, they can burn and ruin the dish—stay close.
  • Ice water really is essential; skipping it leaves your asparagus mushy and dull instead of crisp and bright.
03 -
  • Start with totally dry asparagus before sautéing or the butter won't stick properly.
  • If you like a touch of heat, a pinch of red pepper flakes at the end is a game changer.
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