8 tablespoons unsalted butter, at room temperature
3 tablespoons shallots, finely chopped
1 large garlic clove, minced
3 tablespoons parsley, chopped (fresh)
2 tablespoons fresh lemon juice
2 teaspoons lemon peel, grated
2 lbs asparagus, fresh, trimmed
1/2 cup sliced almonds
Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
Steam asparagus until crisp-tender. Set aside.
Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.