Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | LISA CRAWLEY TSPN00B----- |
| 2 pounds | Fresh Asparagus OR 2 bx froz |
| \N \N | Cooked |
| ¼ cup | Butter |
| ¼ cup | Slivered Almonds |
| ½ teaspoon | Salt |
| 1 tablespoon | Lemon Juice |
Drain cooked asparagus. Melt butter in sm. skillet. Cook almonds over low heat until golden brown, about 5-7 min.; stir constantly. Remove from heat.
Add salt and lemon juice; pour over hot asparagus. Yield: 6 servings.
Recipe By :
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