Lemon Butter Asparagus Almonds (Printable)

Asparagus sautéed in lemon butter, topped with almonds for a vibrant, elegant vegetarian 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 - 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 - Fill a large skillet with salted water and bring to a boil. Add the asparagus and blanch for 2 to 3 minutes until crisp-tender. Drain and immediately immerse in a bowl of ice water to halt cooking. Drain thoroughly and pat dry.
02 - Melt 1 tablespoon butter in a large skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden brown, about 2 to 3 minutes. Remove the 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 the lemon zest and juice, sea salt, and freshly ground black pepper. Toss thoroughly to evenly coat the asparagus.
05 - Transfer the asparagus to a serving platter. Sprinkle toasted almonds and chopped parsley on top if desired. Serve immediately.

# Expert Hints:

01 -
  • The lemon and butter bring out something magical in the asparagus that feels like a restaurant treat.
  • It's fast enough for a weeknight but elegant enough to impress guests if you want to show off a little.
02 -
  • If you leave the almonds unattended they’ll go from perfect to bitter in mere seconds—keep a close watch.
  • Blanching the asparagus and shocking it in ice water keeps the color bright and texture just right.
03 -
  • Toast the almonds just before serving for maximum crunch and aroma.
  • Zest the lemon before juicing—it’s easier and captures more oil.
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