Lemon Butter Asparagus Almonds (Printable)

Tender asparagus in lemon butter crowned with almonds for a vibrant, elegant vegetarian side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 3 tablespoons unsalted butter

→ Nuts

03 - 1/3 cup sliced almonds

→ Citrus

04 - 1 lemon, zested and juiced

→ Seasonings

05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Bring a large skillet of salted water to a boil. Add asparagus and blanch for 2–3 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add almonds and toast, stirring frequently, until golden brown, 2–3 minutes. Remove almonds and set aside.
03 - In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add asparagus and sauté for 2–3 minutes until heated through.
04 - Add lemon zest and juice, salt, and pepper. Toss to evenly coat the asparagus.
05 - Transfer asparagus to a serving platter. Sprinkle with toasted almonds and parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • That buttery lemon glaze tastes as bright as the first warm day after winter.
  • Crisp almonds give just enough contrast to make every bite feel special.
02 -
  • If you skip the ice bath, asparagus turns mushy and loses its color—learned this after my first failed attempt.
  • Adding lemon before toasting the almonds results in a bitter taste; always use zest and juice at the end.
03 -
  • Prepare all garnishes ahead so plating looks effortless in the moment.
  • Finishing the asparagus with lemon juice right at the end keeps the flavor bright instead of cooked away.
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