Lemon Butter Asparagus Almonds (Printable)

Sautéed asparagus with lemon butter, toasted almonds, and fresh parsley for a vibrant side to seasonal meals.

# 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, zest and juice

→ Seasonings

05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley

# 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 asparagus 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, until golden brown, approximately 2 to 3 minutes. Remove toasted almonds and set aside.
03 - In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the blanched asparagus and sauté for 2 to 3 minutes, until heated through.
04 - Add lemon zest, lemon juice, sea salt, and freshly ground black pepper. Toss asparagus thoroughly to coat.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and chopped parsley, if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It’s a simple dish that tastes like you spent hours making it.
  • The crunchy almonds, tangy lemon, and creamy butter make each bite a mini celebration.
02 -
  • Don’t walk away from the skillet when toasting almonds—they burn in seconds if unattended.
  • Letting asparagus sit too long in the ice water makes it too cold to sauté properly afterwards.
03 -
  • Dry the asparagus completely after blanching for the best sautéed texture.
  • Start toasting the almonds with butter rather than dry—gives a richer flavor and prevents scorching.
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