1 lb. fresh asparagus
1/8 tsp. tarragon
1/4 c. water
1/4 c. butter
1/4 c. white wine
1 tsp. Dijon mustard
2 tbsp. green onions, finely chopped
1/3 c. blanched sliced almonds

Spread asparagus evenly in bottom of shallow baking dish. Sprinkle with tarragon. Pour in water and cover with plastic wrap. Place in microwave and cook for 7 minutes or until tender. Drain. In saucepan, heat butter, wine, mustard and green onions. Boil, stirring constantly until liquid is reduced by half. Stir in almonds and cook 2 to 3 minutes or until almonds are light brown. Pour almond butter over asparagus and serve immediately.