Ingredients

The following ingredients have 4 Servings
  • 2 bunches asparagus (medium thickness, woody ends trimmed)
  • 6 tablespoons unsalted butter
  • ½ cup sliced almonds
  • ¼ teaspoon fine sea salt
  • Juice of ½ lemon
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh chives
  • Freshly ground black pepper
  • Flaky sea salt (for serving)

Instruction

  • Steam the asparagus spears over 1-2 inches of water, about 2 minutes, or until the spears have softened but still snap. Transfer to a bowl of ice water to stop the cooking and then to paper towels to pat dry.
  • In a large skillet set over medium-low heat, melt the butter. Stir in the almonds and shake the pan, about 2-3 minutes, or until the butter is dark gold and has a nutty aroma. The almonds should not be darker than pale gold.
  • Add the asparagus to the skillet and cover. Shake the pan so the butter coats the asparagus. Cook, shaking the pan continuously, about 2-4 minutes, or until the almonds and butter darken in color one shade to a light brown and the asparagus is cooked to desired tenderness. If the asparagus or almonds are darkening too quickly, reduce the heat to low.
  • Sprinkle the asparagus with lemon juice, parsley, tarragon, chives and pepper and shake the pan until evenly distributed.
  • Display the asparagus on a small platter and spoon the butter, herbs and almonds over the top. Sprinkle with freshly ground black pepper and flake sea salt. Serve immediately.