Fresh Asparagus with Buttered Almonds
3 T. butter
1 C. sliced almonds
freshly ground black pepper
1 lb. fresh pencil asparagus, trimmed and blanched
In a large sauté pan, over medium heat, melt the butter. Add the almonds. Season with salt and pepper. Sauté until golden, about 2 minutes. Add the asparagus. Season with salt and pepper. Sauté for 2 minutes. Remove and serve.
Makes 4 to 6 Servings