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

Snap off tough ends of asparagus. Remove scales from stalks with a knife, if desired. Melt butter in a large skillet; add asparagus and saute 3-4 minutes. Cover skillet and simmer an additional 2 minute or until asparagus is crisp-tender. Add remaining ingredients; toss gently. Yield: 10 servings.