Asparagus with Creamy Mustard Sauce

• 2 tablespoons butter
• 1/4 cup slivered almonds
• 1/2 cup heavy whipping cream
• 2 tablespoons spicy brown mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Pepper
• 2 pounds asparagus, trimmed

1. In a small skillet, melt the butter over medium heat.
2. Add the almonds and cook, stirring frequently until fragrant and golden brown, about 5 minutes.
3. In a small bowl, mix together the cream, mustard, lemon juice, salt, and pepper.
4. In a Dutch oven, bring 2 quarts water to a boil over medium-high heat.
5. Add the asparagus and cook until desired tenderness, or about 3 minutes.
6. Drain well.
7. Place the asparagus on a serving plate and top with the cream sauce and buttered almonds.

butter, almonds, heavy whipping cream, brown mustard, lemon juice, salt, pepper

Taken from www.foodnetwork.com/recipes/paula-deen/asparagus-with-creamy-mustard-sauce-recipe.html (may not work)