2 pounds fresh asparagus
2 tablespoons butter or margarine
1 tablespoon lemon juice
3/4 cup slivered almonds, toasted
1/2 teaspoon salt
1/4 teaspoon pepper
Snap off tough ends of asparagus. Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain.
Melt butter in a large skillet over medium heat; add asparagus, and sauté 3 to 5 minutes. Toss asparagus with lemon juice and remaining ingredients.