|3/4 pound||asparagus, trimmed|
|1 tbsp||unsalted butter|
|2 tbsp||sliced almonds, toasted lightly|
|fresh lemon juice to taste|
1. Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring about 10 inches across top, simmer asparagus in water and butter, uncovered, until asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. 2. Stir in almonds, lemon juice, and salt and pepper to taste. Serves 2.