Lemon Butter Asparagus Almonds (Printable)

Tender asparagus in lemon butter, finished with crunchy almonds, ideal for vegetarian and gluten-free sides.

# Ingredient List:

→ Vegetables

01 - 1 pound (450 g) 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 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 immerse in 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, about 2–3 minutes. Remove almonds and reserve.
03 - In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add blanched asparagus and sauté for 2–3 minutes until heated through.
04 - Stir in lemon zest, lemon juice, salt, and pepper. Toss to evenly coat asparagus.
05 - Transfer asparagus to a serving platter. Top with toasted almonds and chopped parsley. Serve promptly.

# Expert Suggestions:

01 -
  • The toasted almonds add an addictive crunch that feels like cheating at fancy dinners.
  • The lemony butter turns basic asparagus into something bright and sophisticated without fuss.
02 -
  • If you skip drying the asparagus completely, the butter won't stick and you miss out on flavor.
  • Toasting the almonds separately before adding is key; if you rush this, they lose their crunch.
03 -
  • For the brightest asparagus, blanch in small batches to keep water hot.
  • Add lemon zest after sautéing for intense aroma that won't get lost in the butter.
Go Back