Step 1

Steam the asparagus until crisp-tender.

Step 2

Melt 1 tablespoon of the butter in a heavy large skillet over low heat. Add the shallots and garlic and saute until tender, about 5 minutes.

Step 3

Add the remaining 5 tablespoons of butter, parsley, lemon juice and lemon zest to the shallot mixture and heat over medium to melt the butter.

Step 4

Add the almonds and cook until the butter browns, stirring occasionally, about 3 minutes. Add the steamed asparagus and spoon the sauce over the asparagus until heated through. Season to taste with salt and pepper.