Recipe courtesy of Paula Deen
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Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
6 servings
Level:
Easy
Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small skillet, melt the butter over medium heat. Add the almonds and cook, stirring frequently until fragrant and golden brown, about 5 minutes.

In a small bowl, mix together the cream, mustard, lemon juice, salt, and pepper.

In a Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add the asparagus and cook until desired tenderness, or about 3 minutes. Drain well. Place the asparagus on a serving plate and top with the cream sauce and buttered almonds.

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