Bring 1 1/2 qts. of water to a rolling boil in a 3-qt. sauté pan. Add the kosher salt. Add the cleaned, trimmed asparagus to the water.
When the water returns to boiling, cook the asparagus for an additional 5 minutes.
Drain the water from the asparagus and add the butter, almonds, scallions and lemon zest.