Brown Butter Asparagus with Toasted Almonds

I’m deep in research mode for our Paris trip next month (dropping something fun on Sunday 👀), but I had to take a moment to celebrate one of the most magical nights of my life – seven years ago today, we ran into Ina and Jeffrey at Verjus in Paris. Happy Ina-versary, Ina! 

That night, we enjoyed an unforgettable tasting menu, and I’ve been riffing on some of the dishes ever since – like last year’s lemon cake with strawberries and mascarpone cream. This year, we are going with a springy side: Brown Butter Asparagus with Toasted Almonds, my spin on the classic French asperges amandine.

At Verjus, they served it with precision – each spear topped with a stripe of room-temp browned butter and delicately placed sliced almonds. Beautiful, but not exactly weeknight-friendly. My version simplifies things without losing any of that rich, nutty flavor.

You start by blanching the asparagus until just tender and vibrant green. Then brown some butter with sliced almonds until golden and toasty. Pour that over the asparagus, finish with a squeeze of lemon juice and a pinch of flaky sea salt, and that’s it. Elegant, effortless, and ready in minutes.

Brown Butter Asparagus with Toasted Almonds

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• Author: Trent

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Ingredients

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• 1 pound fresh asparagus, woody ends trimmed
• 4 tablespoons unsalted butter
• Kosher salt
• 1/3 cup sliced almonds
• 1/2 lemon, juice
• Flaky sea salt, for finishing

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Instructions

1. Bring a large pot of generously salted water to a boil. Add 1 pound fresh asparagus and cook until bright green and tender, about 2 to 3 minutes depending on thickness.
2. Optional: Transfer the asparagus to an ice bath to stop cooking, or rinse under cold water. Pat dry
3. In a medium pan, melt 4 tablespoons unsalted butter over medium heat. Add a pinch of salt and ⅓ cup sliced almonds. Cook for 2 to 3 minutes, until the butter is browned and smells nutty and the almonds are golden. 
4. Arrange asparagus on a serving platter. Spoon the almond browned butter over the top. Squeeze half a lemon over the dish and finish with a sprinkling of  flaky sea salt.
5. Serve immediately with lemon wedges on the side.

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