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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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this is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well. Ingredients:
1 tablespoon almonds (slivered or sliced) |
3/4 teaspoon cornstarch |
1/2 cup chicken broth |
1 lb fresh asparagus, trimmed of tough ends |
2 teaspoons lemon peel, grated |
1/4 teaspoon pepper |
Directions:
1. 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.
2. In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
3. Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
4. Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
5. Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.
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