Lemon Butter Asparagus Almonds (Printable)

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

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - 1 lemon, zest and juice

→ 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

# Directions:

01 - Bring a large skillet of salted water to a boil. Add asparagus and blanch for 2-3 minutes until crisp-tender. Drain and immediately transfer 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 often, until golden brown, about 2-3 minutes. Remove almonds and set aside.
03 - Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add blanched asparagus and sauté for 2-3 minutes until heated through.
04 - Add lemon zest, juice, sea salt, and black pepper. Toss to evenly coat the asparagus.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The lemon and buttery sauce transforms even supermarket asparagus into something elegant and bright, and it’s the perfect excuse to eat more veggies.
  • I started making this for potlucks, and it’s the one dish people always ask for the recipe afterwards.
02 -
  • I learned not to skip the ice water bath—if you do, asparagus quickly loses its color and turns mushy.
  • Toasting the almonds in butter instead of dry brings out their flavor and prevents burning.
03 -
  • Drying the asparagus thoroughly after blanching prevents soggy results and keeps the butter sauce glossy.
  • Zesting the lemon over the skillet lets the oils mingle with steam, adding extra aroma.
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