The Easiest Elegant Side Dish: Brown Butter Asparagus with 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.

NOTES:

• Brown butter tip: Use a light-colored or stainless skillet so you can see the color change. Pull off heat the moment you smell nuttiness – residual heat will finish it.
• Asparagus thickness: Thin stalks need only 2 minutes; thick ones may need up to 4–5. Look for bright green color and a slight bend (not a snap) as your doneness cue.
• Variations: Swap almonds for hazelnuts, pine nuts, or capers. Add chili flakes for heat, or shaved Parmesan for richness. Works great with green beans or broccolini too.

Brown Butter Asparagus with Toasted Almonds

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• Author: Trent

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Ingredients

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• 1 pound asparagus, woody ends trimmed
• 4 tablespoons unsalted butter
• Kosher salt
• 1/3 cup sliced almonds
• 1 tablespoon fresh lemon juice, plus more to taste
• Flaky sea salt
• Lemon wedges (optional)

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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 just tender, about 2 to 4 minutes depending on thickness. It should still have a little bite.
2. Optional: Transfer asparagus to an ice bath to stop cooking, or rinse under cold water. Pat thoroughly dry before plating.
3. In a light-colored medium skillet, melt 4 tablespoons unsalted butter over medium heat. Add a pinch of salt and ⅓ cup sliced almonds. Cook, swirling frequently, until the butter turns golden-amber and smells nutty and the almonds are toasted, about 2 to 3 minutes. Watch closely — it goes from perfect to burnt in an instant.
4. Arrange asparagus on a serving platter. Spoon the almond browned butter over the top. Squeeze 1 tablespoon lemon juice over the dish and finish with a sprinkling of  flaky sea salt.
5. Serve right away with lemon wedges on the side. Brown butter firms up quickly, so don’t let this one sit.

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