2 lbs. fresh asparagus spears, cooked or 2 (10 oz.) pkgs. frozen asparagus spears
1/4 c. slivered almonds
1/4 c. butter
1/2 tsp. salt
1 tbsp. lemon juice

Cook slivered almonds in 1/4 cup butter until golden brown, stirring constantly (about 5-7 minutes). Remove from heat and add salt and lemon juice. Pour over vegetables. Serves 6.