Making

Place asparagus on a cutting board, aligned in a bunch. 

Pick a couple of the asparagus spears and bend them until the end breaks off. Use this as a guide in cutting off the tough ends of all asparagus spears. Discard the ends or save for soups, etc. 

Place asparagus spears in a saute pan, along with 2 tablespoons melted butter. 

At the same time, place sliced almonds in a small skillet, along with 1 tablespoon melted butter. 

Over low to medium heat, saute the asparagus and toast the almond slices, tending closely, for about 8 to 10 minutes, until asparagus is crisp-tender and almonds are lightly browned. 

Season asparagus with salt and pepper, to taste. 

Serving

Use tongs to lift asparagus out of saute pan and into a serving bowl, maintaining the alignment. Sprinkle toasted almonds in a strip across the center of the sautéed asparagus.

Serve immediately.