2 - 3 lbs. asparagus, about the size of pencils and approximately 7-in. long
1 Tbsp. Kosher salt
2 Tbsp. butter
1 c. almond slivers, toasted
1/2 c. scallions, chopped
1 tsp. fresh orange zest
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.