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Lemon Almond Asparagus Recipe

Lemon Almond Asparagus Recipe

Linda Barry has a time-easing way to dress up fresh asparagus. The Yakima, Washington reader drizzles butter and lemon juice over the spears before topping them with almonds and lemon peel.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 3 tablespoons butter
  • 5 teaspoons lemon juice
  • 2 pounds fresh asparagus, trimmed
  • 1/3 cup sliced almonds, toasted
  • Lemon peel strips, optional


  • 1. Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1 serving: 78 calories, 7g fat (3g saturated fat), 11mg cholesterol, 36mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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