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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