Asparagus with almonds is a simple yet delicious dish - a perfect starter for a warm weekend in May, using fresh asparagus picked from your kitchen garden beds, or from your local farmer's market.
- 1 kg English asparagus
- About 100g butter
- Grated zest of 1 lemon and juice of 1/2 lemon
- Plenty of toasted slivered almonds
- Flaky salt
Break the bottom of the tough or bendy ends of the asparagus in loose bundles, standing the stems upright in the pan, or steaming them lying on their side (or in an asparagus steamer).
Meanwhile, melt the butter. Once it is melted, add the lemon juice.
Remove the asparagus from the pan as soon as the thickest bit of the stalk is only just cooked and still has a bite to it. Drain and lay the spears out on a warm flattish dish. Pour over the lemon and butter mix, and scatter over the lemon zest, almonds and salt.
This recipe features on p101 in Sarah Raven's Garden Cookbook