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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 


  1. Wash hands with soap and water.
  2. Slice the asparagus diagonally into pieces about ¾ inch long.
  3. 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.
  4. 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.
  5. Refrigerate leftovers within 2 hours.
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2 Cups
Prep time:
5 minutes
Cooking time:
10 minutes
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