Melt the butter in a small saucepan and fry the flaked almonds until golden brown (attention: they burn very quickly!). Cut the cooked ham into thin strips and add to the almond butter and sauté briefly. Add the cream and bring to the boil three times (don`t ask me why three times, it`s just like that). Season with a little salt, pepper and nutmeg and stir in the chopped parsley.
This is the best asparagus sauce I know and I could eat mountains of it alone with the potatoes. Hopefully you like it too.
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