“this is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
  3. Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
  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. Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.

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