Lemon Butter Asparagus Almonds (Print Version)

Sautéed asparagus with lemon butter and almonds offers a flavorful, vibrant dish for any spring meal.

# Components:

→ Vegetables

01 - 1 lb 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
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Bring a large skillet of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until crisp-tender. Drain and transfer immediately to a bowl of ice water to halt cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced almonds and toast, stirring frequently, for 2-3 minutes or until golden brown. Remove toasted almonds and set aside.
03 - Using the same skillet, melt remaining 2 tablespoons butter over medium heat. Add the blanched asparagus and sauté 2-3 minutes until thoroughly heated.
04 - Add lemon zest and juice, sea salt, and freshly ground black pepper. Toss to evenly coat the asparagus.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • It's a secret weapon side dish that brightens any table and feels effortless to pull off.
  • Even picky eaters can appreciate the way the buttery sauce and toasted nuts transform everyday asparagus into something memorable.
02 -
  • If you skip the ice bath after blanching, asparagus will lose its crispness and color fast.
  • Toasting the almonds separately before combining prevents them from getting soggy or burnt.
03 -
  • Always pat the blanched asparagus completely dry before sautéing to avoid watery sauce.
  • A little extra zest at the end wakes up the entire dish for a restaurant-worthy finish.
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