Sautéed Asparagus with Mushrooms and Almonds

1 bunch asparagus
1/2 cup whole raw almonds
8 oz Mushrooms, thickly sliced
1 Tbsp olive oil

Remove the last inch of the asparagus, and chop the remaining stalks into quarters (about 1 1/2 inches long). Reserve the tips aside.

In a large skillet, dry-toast the almonds 5 minutes, stirring every 30 seconds. Set almonds aside. In the same skillet, sauté the mushrooms until they release their water. Add the oil and the thicker stalks of asparagus and bring to a good sizzle. Reduce heat and simmer for 5 minutes. Add the fine tips and gently sauté for another 5 minutes. Salt and pepper to taste.