Lemon Almond Asparagus
I love this time-saving way to dress up fresh asparagus. Drizzle butter and lemon juice over the spears before topping them with almonds and lemon peel. —Linda Barry, Yakima, Washington
Total TimePrep/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.