Recipe & Photo Source:

Number of servings: 4


Time for preparation (including preparation and cooking): 15 minutes



3⁄4 pound asparagus, washed and trimmed (2 1/2 cups sliced)

1 teaspoon oil

3 Tablespoons slivered almonds

1⁄4 teaspoon salt

  Pinch of black pepper

1⁄4 teaspoon sugar

1⁄8 teaspoon ginger powder



  1. Slice the asparagus diagonally into pieces about ¾ inch long.
    2. Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is a brighter green, 3-5 minutes.
    3. Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan occasionally to prevent sticking or burning.
    4. Refrigerate leftovers within 2 hours.
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