The same natural chemistry that makes asparagus so notoriously hard to pair with wines also gives it a fresh grassy flavor that makes it an excellent match for so many foods.

Sweet foods, such as succulent scallops or shrimp, go well with the earthy, green flavors of springs' most famous sprout. But so do salty ingredients, such as bacon, prosciutto or a pungent blue cheese.

Asparagus and nuts also marry well. This recipe pairs the vegetable with the sweetness of slivered almonds cooked in butter until both are golden brown.

ASPARAGUS WITH BROWNED BUTTER AND SLICED ALMONDS

Start to finish: 20 minutes

Servings: 8

2 pounds thin, green asparagus

5 tablespoons butter

cup sliced almonds

Salt, to taste

In a large skillet over medium-high, bring 1 inch of lightly salted water to a boil. Add the asparagus and simmer, uncovered, until tender, about 4 minutes depending on the size of the spears. Drain and transfer to a serving plate. Cover with foil to keep warm. Return the skillet to medium-high heat and add the butter. When melted, add the almonds and cook, stirring often, until the butter is dark brown and the almonds are golden. Season with salt.

To serve, spoon the almonds and browned butter over the asparagus.