Lemony asparagus with almonds

1. Wash asparagus spears and trim off about 1/2″ of the end.
Fill a medium sized skillet with 1″ of water.  Bring to a boil over medium high heat.  Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender.  I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes.
Drain asparagus and set aside.
Melt butter in a medium sized skillet and add slivered almonds.  Cook and stir for about 3 minutes or until almonds are lightly browned.  Remove from heat and stir in lemon juice.
Place asparagus in a serving dish and pour almond and lemon juice over.  Serve warm.
Serves 4 to 6

2. http://www.cleanfreshcuisine.com/?p=4228