Asparagus Almondine

Melissa Clark has a new cookbook!  It is French inspired, and the Food 52 cookbook club will be featuring it next month.  Maybe the month of sheltering in place that we are certain to have will be all about perfecting some French food.
This was my first foray, and while it was like dipping a toe into the water, this was really very good.

• 1 bunch asparagus 
• 3 tablespoons unsalted butter
• ¼ cup chopped almonds
• 1/2 lemon squeezed over before serving
• ½ cup chopped fresh herbs (tarragon, parseley, chives)
• Kosher salt, as needed
• ¼ teaspoon black pepper

1. Steam the asparagus until just tender, about 3 minutes.
2. Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the asparagus and stir until coated.  Remove from heat and season with lemon juice,  salt and pepper. Spoon herb mixture over warm asparagus and serve at once.