Place the trimmed asparagus on the hot/oiled cook surface and sauté using two spatulas for one minute.
Pour the water or stock over the asparagus and then immediately place an Evo “cooking covers” over the asparagus and allow them to steam for three minutes.
Meanwhile, place the sliced almonds on the cook surface and cook them until they become light brown.
Uncover the asparagus and add the butter and lemon juice.
Toss together with the almonds and season with salt and pepper.
