Heat a large skillet over medium low heat add butter and then add sliced almonds.
In the same skillet, over medium heat, to the right side add asparagus, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and sauté for 5 minutes, stirring occasionally.
Remove asparagus and top with almond mixture. Serve in an Origami Navi Boat.