Title: Asparagus with toasted almond butter
 Categories: Asparagus, Bobbie - no
      Yield: 6 Servings
 
    1/2 c  Sliced almonds
      2 lb Asparagus; thinnest stalks
           -available
      4 tb Butter
 
  Cut off the woody stems of asparagus. If stalks are thick, peel with a
  vegetable peeler, pulling from stem end toward tip. (Thin spears do
  not need peeling.) In a large skillet, bring about 1-inch of salted
  water to a boil. Add asparagus and boil gently, uncovered, until
  tender, about 3 to 6 minutes after water comes to a boil. Timing
  depends on size and age of spears. Drain. If not serving immediately,
  run under cold water with ice to stop the cooking. Before serving,
  reheat in microwave for 2 to 3 minutes or until hot. In a small
  skillet, melt butter over medium high heat. Add almonds and saute,
  stirring, until butter is dark brown and almonds are golden. Season
  with salt to taste. Before serving, spoon almonds and butter over
  asparagus. vance Prep: Asparagus and almond butter may be
  refrigerated separately overnight. Reheat both before serving. Prep
  Time: 10 minutes Cook Time: 3 to 6 minutes Makes: 6 to 8 servings