Asparagus with Browned Butter and Sliced Almonds

2 pounds thin, green asparagus, woody stems trimmed 5 tablespoons butter #189; cup sliced almonds Salt, to taste In a large skillet over medium-high, bring 1 inch of lightly salted water to a boil. Add the asparagus and simmer, uncovered, until tender, about 4 minutes depending on the size of the spears. Drain and transfer to a serving plate. Cover with foil to keep warm. Return the skillet to medium-high heat and add the butter. When melted, add the almonds and cook, stirring often, until the butter is dark brown and the almonds are golden. Season with salt. To serve, spoon the almonds and browned butter over the asparagus. Serves eight. Associated Press