Ginger Almond Asparagus
¾ pound asparagus, rinsed and trimmed (2 1/2 cups sliced)
1 teaspoon vegetable oil
3 Tablespoons slivered almonds
¼ teaspoon salt
Pinch of pepper
¼ teaspoon sugar
⅛ teaspoon ground ginger
- Wash hands with soap and water.
- Slice the asparagus diagonally into pieces about ¾ inch long.
- Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is a bright green, 3 to 5 minutes.
- Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan a few times while cooking to prevent sticking or burning.
- Refrigerate leftovers within 2 hours.