Asparagus With Lemon Butter - cooking recipe

Ingredients

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

Preparation

Combine sliced almonds and 2 tablespoons butter in a pie plate.
Microwave at High for 3 to 3 1/2 minutes, or until almonds are lightly toasted, stirring once.
Drain and set aside.
Combine water and salt in a 12 x 8 x 2-inch casserole.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus in casserole with thick stem ends toward the outside.
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.
Let asparagus stand 3 minutes.