Lemon Butter Asparagus Almonds (Printable)

Asparagus sautéed in lemon butter with almonds for a bright, elegant spring side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - 1 lemon, zested and juiced

→ 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 cook for 2 to 3 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to halt the cooking process. 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 for 2 to 3 minutes. Remove almonds and set aside.
03 - In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add blanched asparagus and sauté for 2 to 3 minutes until heated through.
04 - Add lemon zest and juice, sea salt, and black pepper to the skillet. Toss to coat the asparagus evenly.
05 - Transfer asparagus to a serving platter. Top with toasted almonds and sprinkle with chopped parsley, if desired. Serve immediately.

# Expert Tips:

01 -
  • It's a secretly speedy showstopper—just twenty minutes from fridge to table.
  • The butter-lemon magic brings out the freshness of asparagus and makes veggies feel truly special.
02 -
  • Don't skip the ice bath after blanching—I learned this the hard way when limp asparagus ruined the texture.
  • Toasting almonds too long can make them bitter—watch closely and remove from heat as soon as they turn golden.
03 -
  • Be generous with lemon zest—it can turn the whole dish from good to unforgettable.
  • Toast nuts in batches if making a larger quantity; crowded pans steam, not crisp.
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