Lemon Butter Asparagus Almonds (Printable)

Asparagus spears meet zesty lemon butter and toasted almonds for a light spring side.

# 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 - Zest and juice of 1 lemon

→ 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 asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon of butter. 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 asparagus and sauté for 2 to 3 minutes until heated through.
04 - Add lemon zest and juice, sea salt, and black pepper to the pan. Toss to coat the asparagus evenly.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and chopped parsley, if desired. Serve immediately.

# Expert Tips:

01 -
  • Quick and easy to prepare in just 20 minutes.
  • Combines tender asparagus with the richness of lemon butter and crunchy toasted almonds.
  • Perfectly balanced flavors that brighten any meal.
  • Vegetarian and gluten-free, suitable for a variety of dietary needs.
02 -
  • Use fresh, firm asparagus for the best texture and flavor.
  • Blanching and shocking the asparagus in ice water keeps it crisp and vibrant green.
  • Toast the almonds carefully to avoid burning and to release their full aroma.
  • Toss the asparagus gently with lemon juice and butter to ensure even coating.
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