Heat large covered saucepot filled with
salted water to boiling over high heat. Add
asparagus and cook 4 to 5 minutes or just
until asparagus is tender; drain.
In same saucepot, melt butter over medium heat. Add almonds and cook 2 to 3 minutes or until
almonds turn golden, stirring occasionally.
Stir in juices, salt and pepper. Add asparagus
and toss to combine; cook 1 minute. Serve
asparagus garnished with zest.