Asparagus with Lemon and Almonds

Sue Freeman   posted 04-03-98 

  Asparagus with Lemon and Almonds
           by Doug Cooper

  2 sticks butter, divided
  1-1/2 cup sliced almonds
  2 tsp. brown sugar
  40 fresh Asparagus Spears 
  1/4 cup fresh lemon juice 
  1 1/2 cups sliced almonds 
   

In a skillet melt 2 T butter and toast almonds.  Glaze with brown sugar, set aside. 

Blanch asparagus in salted water.  

Heat skillet and melt remaining butter. Once butter is melted add lemon juice. Cook for only one minute. 

Just before serving, ladle lemon butter over asparagus and then garnish 
with toasted and glazed almonds. 

 

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