Steamed Asparagus with Lemon, Tarragon, and Toasted Almonds

I usually make this recipe with green beans, but I couldn’t find any good ones so I used asparagus instead.

Take about 1/4 cup slivered or sliced almonds and toast them briefly in the oven.  Put a shallow layer of them  on the bottom of a pan or baking sheet and bake in a preheated oven at 425°F for 5-10 minutes, or until the almonds are the desired colour of brown.  Be careful not to burn them (because I totally did the first time).  Remove from oven and set aside to cool.

Strip the leaves from 4-5 stalks of fresh tarragon (or frozen) and set aside.

Cut the tough bottoms of a bunch or two of fresh asparagus off and bash the lower ends of what’s left with a rolling pin.

Chuck the stalks into a wide frying pan or wide shallow sauce pan and cover halfway with water.  Add a splash or two of lemon juice.  Steam gently for a few minutes until the stalks are bright green.  I was doing other things and accidentally overcooked mine a bit, as the photo shows.  You want them nice and firm.

Drain the asparagus and put it in a serving dish. Top with a generous dollop of butter, another splash of lemon juice, and sprinkle with the tarragon and almonds.  Toss until the butter is melted and serve.  Two bunches of asparagus makes enough for 7-8 people.