One of the trimmings for my traditional roast turkey
500g green asparagus, trimmed
40g roasted almonds, lightly crushed
½ lemon, juiced
sea salt and freshly ground pepper
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.