Fresh asparagus sauteed with almonds and lemon!
1 1/2 lb asparagus spears, fresh, small
1 tbsp margarine
2 tbsp fresh lemon juice
1/4 cup slivered almonds, toasted
1 pinch salt and pepper (or to taste)
Trim off the tough ends of the asparagus.
Coat a large skillet with nonstick cooking spray, and add the margarine. When margarine is melted, add the asparagus stems, and sauté at medium heat for 3 to 5 minutes.
Add lemon juice, cover, and simmer until crisp and tender. Add the almonds slivers, and season with the salt and pepper. Toss gently, and serve.