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Lemon Almond Asparagus

 Lemon Almond Asparagus
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.
8 ServingsPrep/Total Time: 20 min.


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


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