- 2 tablespoons butter
- 1/4 cup slivered almonds
- 1/2 cup heavy whipping cream
- 2 tablespoons spicy brown mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 2 pounds asparagus, trimmed
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.