1 lb. fresh asparagus, ends trimmed
1/8 tsp. dried tarragon, crumbled
1/4 c. water
1/4 c. butter
1/4 c. dry white wine
1 tsp. Dijon style mustard
1 shallot, finely chopped, or 1 tbsp. finely chopped mild onion
1/4 c. blanched sliced almonds

Spread asparagus evenly in bottom of shallow baking dish. Sprinkle with tarragon. Pour in water and cover tightly. Bake in preheated 425 degree oven just until asparagus is tender, 15 to 20 minutes; drain.

While asparagus is cooking, heat butter, wine, mustard and shallot in small saucepan. Boil, stirring constantly, until liquid is reduced by about half. Stir in almonds; cook just until almonds are light brown, 2 to 3 minutes. Pour almond butter over asparagus. Makes 3 to 4 servings.