Lemony Asparagus with Almonds

Wash asparagus spears and trim off about 1/2 inch of the end.

Fill a medium-sized skillet with 1 inch of water. Bring to a boil over medium high heat. Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp-tender. I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes. Drain asparagus and set aside.

Melt butter in a medium-sized skillet and add slivered almonds. Cook and stir for about 3 minutes or until almonds are lightly browned. Remove from heat and stir in lemon juice

Place asparagus in a serving dish and pour almond and lemon juice over. Serve warm.