Bring a large pot of water to boil. Add enough salt so it tastes like sea water.

Blanch asparagus for 7-8 minutes or until tender, then drain and set aside.

Meanwhile, heat butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add asparagus, almonds and lemon juice to butter and toss well.

Season with a pinch of salt and ground pepper and serve.