1/4 c. slivered blanched almonds
1 lb. asparagus
2 tbsp. butter
1/4 tsp. salt

In 10 inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally. Remove almonds to small plate, set aside.

Meanwhile, hold the base of each asparagus stalk firmly and bend the stalk, then end will break off at the spot where the stalk becomes too tough to eat. Discard the tough ends, trim scales if stalks are gritty.

In same skillet, cook asparagus and butter, uncovered, turning asparagus frequently until asparagus is tender-crisp. Sprinkle with salt and toasted almonds.