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