Snap off tough ends of asparagus.
Remove scales with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.
Arrange in a serving dish.
Saute almonds in butter over low heat until golden brown.
Stir in cucumber and lemon juice.
Pour over asparagus.