Betty's Sauteed Asparagus with Toasted Almond Slices -- Easter

Betty demonstrates how to make Sauteed Asparagus with Toasted Almond Slices. This is a beautiful green vegetable for the Easter table.
Sauteed Asparagus with Toasted Almond Slices
1 pound fresh asparagus, washed and patted dry with paper toweling
3 tablespoons melted butter, separated
¼ cup sliced almonds
salt and pepper, to taste
Place asparagus on a cutting board, aligned in a bunch. Pick a couple of the asparagus spears and bend them until the end breaks off. Use this as a guide in cutting off the tough ends of all asparagus spears. Discard the ends or save for soups, etc. Place asparagus spears in a saute pan, along with 2 tablespoons melted butter. At the same time, place sliced almonds in a small skillet, along with 1 tablespoon melted butter. Over low to medium heat, saute the asparagus and toast the almond slices, tending closely, for about 8 to 10 minutes, until asparagus is crisp-tender and almonds are lightly browned. Season asparagus with salt and pepper, to taste. Use tongs to lift asparagus out of saute pan and into a serving bowl, maintaining the alignment. Sprinkle toasted almonds in a strip across the center of the sautéed asparagus. Serve immediately. Enjoy! --Betty 
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