If you’ve ever wanted a side dish that feels like sunshine on a plate, this is it. Lemon Butter Asparagus with Toasted Almonds is bright, buttery, and just the right amount of fancy without the fuss. It’s the kind of quick dish that makes a regular Tuesday feel like a spring dinner party. I love making this when asparagus is at its peak—it’s fresh, fast, and makes everything it’s served with feel a little more special.
Why You’ll Love This Recipe
I first made this as a quick side for a weeknight salmon dinner and couldn’t believe how fancy it felt with almost no effort! Whether you’re cooking for guests or just yourself, this one brings all the flavor and elegance to the table.
- Ready in under 20 minutes—perfect for busy weeknights
- Bright, buttery, and perfectly seasonal
- Crunchy toasted almonds elevate the texture
- Pairs beautifully with fish, chicken, or even grain bowls
- Dressed up enough for entertaining, easy enough for everyday
Ingredients Breakdown
Essentials
- 1 pound (450 g) asparagus, trimmed
- 1 tablespoon olive oil (or 1 tablespoon butter + 1 teaspoon olive oil)
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon (2–3 tablespoons), plus more to taste
- 1–2 tablespoons water or dry white wine
- 1/3 cup sliced almonds
Pro Tips
- Add 1 small garlic clove, minced, for a touch of aromatic heat (optional)
- Fresh herbs like dill or parsley for garnish add a pop of color and flavor
- Parmesan is a great final flourish if you’re feeling cheesy
Step-by-Step Instructions
- In a dry skillet over medium heat, toast the sliced almonds, stirring often, for 3–5 minutes until golden and fragrant. Watch closely—they can go from toasted to burnt quickly! Transfer to a plate and wipe the skillet clean.
- Return the skillet to medium heat and add olive oil (and butter if using). If you’re using garlic, add it here and sauté for 30 seconds until fragrant—don’t let it brown.
- Add the asparagus in a single layer. Season with salt and pepper. Sauté 4–6 minutes, turning occasionally, until they’re crisp-tender with bright green color.
- Reduce heat to low. Add the 2 tablespoons of butter and swirl until melted. Stir in lemon zest and juice. If the sauce feels too thick, add a splash of water or white wine.
- Sprinkle in the toasted almonds and gently toss to coat everything in that buttery citrusy goodness. Let cook for another minute to bring it all together.
- Transfer to a serving platter, garnish with parsley, dill, extra lemon, or parmesan if using, and serve immediately.
Chef’s Tips and Tricks
- Use medium-thick asparagus—too thin and they overcook fast, too thick and they’re woody
- Toast your almonds ahead of time and store them in a jar—they’re a great topper for all kinds of meals
- If your asparagus is on the thicker side, give it a quick steam before sautéing for an even texture
- Don’t crowd the pan—cook in two batches if needed for the best sear
Recipe Variations and Serving Suggestions
- Roasted version: Toss asparagus with oil, salt, and pepper, roast at 425°F for 8–12 minutes, then toss with lemon butter and almonds.
- Dairy-free: Swap butter with olive oil—it will be lighter but still delicious.
- Nut-free: Use toasted breadcrumbs or sesame seeds for that crunchy topping.
- Spicy twist: Add a pinch of red pepper flakes with the garlic.
- Pairing ideas: Serve alongside grilled salmon, lemon chicken, roasted shrimp, or over quinoa for a veggie-forward meal.
FAQs
Can I use frozen asparagus?
Fresh is best for texture, but if using frozen, let it thaw completely and pat dry before sautéing to avoid sogginess.
Can I make this ahead of time?
This dish is best fresh, but you can toast almonds and prep lemon and garlic ahead of time for a quick go-to side when needed.
How do I keep the almonds from burning?
Low and slow is key—stay nearby while toasting and stir often. Pull them off the heat once lightly golden since they’ll continue cooking from residual heat.
Recipe Card
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 lb asparagus, ends trimmed
- 1 tbsp olive oil (or 1 tbsp butter + 1 tsp oil)
- Salt & black pepper to taste
- 2 tbsp unsalted butter
- Zest & juice of 1 lemon (about 2–3 tbsp juice)
- 1–2 tbsp water or dry white wine
- 1/3 cup sliced almonds
- Optional: 1 clove garlic (minced), fresh herbs, parmesan
Instructions:
- Toast almonds in a dry skillet over medium heat for 3–5 mins. Remove and wipe skillet clean.
- Heat oil in the skillet. Add garlic (if using) and sauté 30 seconds. Add asparagus; season with salt and pepper. Cook 4–6 mins until tender-crisp.
- Lower heat. Add butter, lemon zest and juice. Stir in water or wine if needed to loosen.
- Add almonds, toss to combine, and cook 1 more minute. Serve warm with optional garnishes.
Nutrition: ~170 calories per serving
If you try this Lemon Butter Asparagus, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share your creation with #thekitchensaid—seeing your dishes always makes my day!
