Asparagus Almondine

This is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well.

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.

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

Add asparagus and remaining chicken broth to the skillet containing the almonds.

Bring to boil , reduce heat , cover and cook 4 minutes.

Remonve asparagus carefully to serving plate.

Cover to keep warm.

Into the skillet , stir in cornstarch mixture , lemon peel , and pepper.

Stir continuously for about 1-2 minutes till sauce is slightly thickened.

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

almonds, cornstarch, chicken broth, fresh asparagus, lemon peel, pepper