Asparagus Almondine

1. 1

   Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.

2. 2

   In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.

3. 3

   Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.

4. 4

   Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.

5. 5

   Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.