- 3/4 pound asparagus, trimmed
- 1/2 cup water
- 1 tablespoon unsalted butter
- 2 tablespoons sliced almonds, toasted lightly
- fresh lemon juice to taste
- 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. Stir in almonds, lemon juice, and salt and pepper to taste.