3 Tbsps. butter or margarine, divided 3 Tbsps. bread crumbs 1 garlic clove, minced
1/2 tsp. dill weed 1/2 cup sliced almonds 1/4 cup grated Parmesan cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces 1Tbsp. lemon juice
In a skillet, melt 2 tablespoons of butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture. Yield: 4-6 servings.