Source: Enlitened Kosher Cooking by Nechama Cohen

Tender asparagus with toasted almonds.

Servings

1.5 lb fresh asparagus
0.5 cup cold water
1 tbsp olive oil , or margarine
2 medium garlic cloves , peeled and finely chopped
1 pinch salt and pepper
0.12 cup sliced almonds , roasted, see tip
0.25 cup grated parmesan cheese, low sodium (optional)

1 Snap the ends off the asparagus and cut spears on the diagonal into 2-inch lengths.
2 In a large non-stick skillet, bring water to a boil. Cook asparagus for 5-7 minutes (start timing when water returns to a boil) or until just tender.
3 Run under cold water to cool off; drain and set aside.
4 Heat olive oil or margarine in a non-stick skillet over medium heat. Add asparagus and garlic, stirring, for 4-6 minutes or until vegetables are just tender. Season with salt and pepper.
5 Transfer to a serving bowl; top with roasted almonds. Sprinkle with parmesan cheese if desired.