Asparagus Amandine - cooking recipe

Ingredients

1/4 cup blanched slivered almond
1 lb fresh asparagus
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt

Preparation

In a 10-inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally.
Remove almonds to a small plate.
Meanwhile, hold the base of one asparagus stalk firmly and bend the stalk.
The end will break where it becomes tough to eat.
Use that stalk as a guide to cut the remaining stalks.
If the asparagus is very thick, you may want to use a vegetable peeler to trim the scales.
In same skillet, melt the butter or margarine over medium heat and add the asparagus.
Cook, uncovered until asparagus in crisp-tender, turning frequently.
Place asparagus on a serving platter and sprinkle with salt and almonds.