Preparation / Directions:
Cut off the woody stems of asparagus. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) In a large skillet, bring about 1-inch of salted water to a boil. Add asparagus and boil gently, uncovered, until tender, about 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Drain. If not serving immediately, run under cold water with ice to stop the cooking. Before serving, reheat in microwave for 2 to 3 minutes or until hot. In a small skillet, melt butter over medium high heat. Add almonds and saute, stirring, until butter is dark brown and almonds are golden. Season with salt to taste. Before serving, spoon almonds and butter over asparagus. Advance Prep: Asparagus and almond butter may be refrigerated separately overnight. Reheat both before serving.
Prep Time: 10 minutes Cook Time: 3 to 6 minutes Makes: 6 to 8 servings
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