Ingredients
2 - 3 lb.s asparagus, about the size of pencils and approximately 7 inches long
1 Tbsp.. Kosher salt
2 Tbsp.. butter
1 c. toasted almond slivers
1/2 c. chopped scallions
1 tsp. fresh orange zest Directions
Bring 1 1/2 quarts water to a rolling boil in a Calphalon One Infused Anodized 3 qt Sauté Pan. Add the kosher salt. Add the cleaned, trimmed asparagus to the water. When the water returns to boil cook the asparagus for an additional 5 minutes. Drain the water from the asparagus and add the butter, almonds, scallions and lemon zest. Serve immediately.