| • | Take the cooked asparagus and drain.
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| • | In a little skillet, melt down butter.
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| • | Saute almonds all over low burn until golden brown. Stir it continuously.
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| • | Remove the skillet from heat.
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| • | Add citrus limon juice and salt.
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| • | Pour this mixture all over red-hot asparagus.
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| • | Asparagus Almandine is ready.
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