2 1/2 lb. fresh asparagus spears
1/4 c. plus 1 tbsp. butter
1 1/2 c. slivered almonds, toasted
2 tbsp. plus 1 1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Melt butter in a large skillet, add asparagus and saute 3-4 minutes. Cover skillet and simmer an additional 2 minutes or until asparagus is tender-crisp. Add remaining ingredients; toss gently.