1 1/2 pounds asparagus spears
1 tablespoon butter or margarine
2 tablespoons lemon juice
1/4 cup sliced almonds, toasted
1/2 teaspoon salt
dash of pepper, optional
Melt butter in large skillet.Add asparagus stems and saute', stirring gently, for axp. 6-7 minutes. Gently stir in lemon juice and salt. Cover skillet and simmer 15-20 minutes (or until fresh asparagus is tender. See note below for canned asparagus). Uncover, remove from heat, add almonds, toss and serve.
NOTE: Fresh asparagus is best, but you can use 2 - (16 ounce) cans, well-drained. If canned asparagus is used, then cut saute' time down to 3 minutes, do not cover and cut down simmer time to 10 minutes.
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