Snap off tough ends of asparagus. Cook asparagus in boiling salted water to cover in a large skillet 3 minutes or until crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain.
Melt butter in a large skillet over medium heat; add almonds, and sauté 2 to 3 minutes or until golden brown. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately.
I made this recipe exactly as called for, except that I diagonally cut the asparagus in 1" lengths. I cooked the pieces for 3 minutes as directed in the recipe, plunged them into the ice water, then drained and bagged them and refrigerated them overnight. The following day, Easter, I finished the recipe as directed 5 minutes before dinner. The dish was beautiful, perfectly cooked - served with the "Easter Dinner in the Dining Room" menu of baked ham and scalloped potatoes. Everyone loved it, many asked for the recipe - I will definitely make this recipe again. I think cutting the spears into diagonal pieces made it easier to handle and cook, easier to place into the serving dish, and easier to serve - especially for children. And it made a prettier presentation than the spears.