Prepare asparagus by either chopping an inch or so off the end of each piece or do what I do which is bend each piece by gently holding each end & it will snap in the right spot each time.
Toast the flaked almonds by heating a non stick frypan and add the almonds. They will toast & potentially burn quickly so keep an eye on them. You just want them to be a light golden colour on each side. Remove and place on a small plate or some paper towel.
Bring water to boil in a saucepan that is large enough to be able to lie the asparagus flat. I usually only add enough water to just cover the asparagus.
Add 1 tsp sea salt to the pot and then the asparagus.
Cook for 3 minutes and then remove from pot straightway so it doesn't overlook. Place onto a serving dish. Season with sea salt & pepper.
While the asparagus is cooking, heat the pan that you used for the almonds. Add margarine & melt & add lemon juice. When it starts to bubble remove from heat and drizzle over asparagus. Sprinkle almonds over top & serve.
Recipe by my vegan plate at https://www.myveganplate.com/asparagus-with-lemon-flaked-almonds/