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Ingredients

1/2 cup chicken broth
2 teaspoons lemon zest
1 pound asparagus
1 tablespoon almonds ; sliced
3/4 teaspoon cornstarch
1/2 teaspoon black pepper

Preparation:

Coat almonds with nonstick cooking spray and cook in a skillet over medium heat, stirring, 3 to 5 minutes or until golden. Set aside. In a small bowl, combine cornstarch and 1 tablespoon of broth to make a paste. Set aside. Remove the tough ends from the asparagus and discard. Add the remaining chicken broth and the asparagus to the skillet. Bring to a boiling and reduce heat. Cover and cook for 3 to 4 minutes or until crisp-tender. Move asparagus to a serving plate with a slotted spoon and cover to keep warm. Add lemon zest, almonds, pepper and cornstarch mixture to the skillet. Cook the sauce, stirring, for 1 minute or until thickened. Spoon sauce over asparagus and serve.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 43.7
Total Sugars: 2.3g
Carb.: 5.7g
Fiber: 2.7g
Total Fats: 1g
Cholesterol: 0mg
Protein: 3.4g
Sodium: 11.5mg

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^*Data provided by USDA