Cook Time:8 min  Level: Easy  Yield: 6 servings
2 tablespoons butter 
1/4 cup slivered almonds 
1/2 cup heavy whipping cream 
2 tablespoons spicy brown mustard 
1 tablespoon fresh lemon juice 
1/4 teaspoon salt 
2 pounds asparagus, trimmed

Directions: 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.