2 bunches asparagus spears
2 tbsp. butter
1 oz. slivered almonds
1/4 cup lemon juice

Wash asparagus spears and trim off about 1/2″ of the end. Fill a medium sized skillet with 1-inch of water.  Bring to a boil over medium high heat.  Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender.  I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes. Drain asparagus and set aside. Melt butter in a medium sized skillet and add slivered almonds. 

Cook and stir for about 3 minutes or until almonds are lightly browned.  Remove from heat and stir in lemon juice Place asparagus in a serving dish and pour almond and lemon juice over.  Serve warm.

Serves 4 to 6.

Submitted by: Cleanfreshcuisine