2 lbs. fresh asparagus spears
8 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. paprika
1/2 c. slivered almonds, toasted
1/2 c. finely crushed soda crackers
1/4 tsp. salt
1/2 tsp. Accent
Dash of pepper

Snap off tough ends of asparagus and remove scales from stalks with a knife or vegetable peeler. Melt butter in a large skillet; add asparagus and saute for 3 minutes. Cover skillet and simmer 2 minutes. Remove asparagus to a warm platter. Add paprika and dissolve. Add remaining ingredients and mix well. Spoon crumbs over the asparagus and serve. Yield: 8 servings.