Asparagus With Lemon Butter

• 1/4 c. sliced almonds
• 2 Tbsp. butter or margarine
• 1/4 c. water
• 1/4 tsp. salt
• 1 1/2 lb. fresh asparagus spears
• 1/4 c. butter
• 1/2 tsp. grated lemon rind
• 2 Tbsp. lemon juice

1. Combine sliced almonds and 2 tablespoons butter in a pie plate.
2. Microwave at High for 3 to 3 1/2 minutes, or until almonds are lightly toasted, stirring once.
3. Drain and set aside.
4. Combine water and salt in a 12 x 8 x 2-inch casserole.
5. Snap off tough ends of asparagus.
6. Remove scales from stalks with a knife or vegetable peeler, if desired.
7. Arrange asparagus in casserole with thick stem ends toward the outside.
8. Cover with heavy-duty plastic wrap; microwave at High for 6 to 7 minutes, or until crisp-tender, giving dish a half turn after 3 minutes.
9. Let asparagus stand 3 minutes.

almonds, butter, water, salt, fresh asparagus spears, butter, lemon rind, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519186 (may not work)