Chop the almonds in half. Trim the ends of the asparagus and, if you wish, cut into bit-sized pieces. Finely chop the garlic clove.
Heat a saucepan over medium heat and add the almonds. Toast them for 2-3 minutes until golden, then remove from the pan.
Add the butter to the hot pan and throw in the asparagus. Sauté for 3-4 minutes until they are tender. Add salt & pepper to your liking.
Add the garlic and sauté for 30 seconds, then add the almonds, lemon zest and juice, and some chopped parsley. Toss everything well. Done! Serve while it's hot.
