Lemon Butter Asparagus Almonds (Printable)

Bright asparagus sauteed in butter and lemon, finished with toasted almonds—perfect for lively spring gatherings.

# 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, or to taste
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Bring a large skillet of salted water to a boil. Add trimmed asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and transfer immediately to a bowl of ice water to halt cooking. Drain again and pat dry.
02 - Melt 1 tablespoon unsalted 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 the remaining 2 tablespoons butter over medium heat. Add the blanched asparagus and sauté for 2 to 3 minutes until heated through.
04 - Add lemon zest and juice, sea salt, and freshly ground black pepper to the skillet. Toss to coat asparagus evenly.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and fresh parsley, if using. Serve immediately.

# Expert Suggestions:

01 -
  • The buttery sauce and nutty crunch are like a secret handshake for spring vegetables.
  • This dish brings a pop of brightness and elegance to the table with nearly zero fuss.
02 -
  • Don’t skip the ice water after blanching—the spears can turn mushy without it.
  • Toasting almonds requires attention; walking away guarantees burnt nuts and disappointment.
03 -
  • Always zest your lemon before juicing to avoid fighting slippery fruit.
  • Using a slotted spoon to lift asparagus helps them stay whole and pretty.
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