Wash your asparagus spears and break off the woody sections at the bottom.

Bring a pot of water to a boil over high heat on the stove.

Place the asparagus into the boiling water, and cook for 2-3 minutes until tender.

Immediately place the asparagus into a bath of ice water to stop the cooking.

Heat 5 tbsp. of unsalted butter in a skillet over medium-high heat on the stove.

Place the asparagus into the butter, and sautèe for 1-2 minutes.

Squeeze in the juice from half of a lemon.

Add salt and pepper to taste.

Sprinkle ¼ c. of almonds into the skillet and cook for an additional minute.

Place the asparagus on a serving platter and top it with the rest of the melted butter and toasted almonds from the pan.