Source: Enlitened Kosher Cooking by Nechama Cohen

Gently seasoned asparagus with toasted almonds.

Servings

1.5 lb frozen asparagus spears , parboiled
0.5 cup cold water
1 tbsp olive oil (or light 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 Cheese, parmesan, shredded (optional)

1 Snap off asparagus ends, cut spears on the diagonal into 2 inch lengths.
2 In a large nonstick skillet, bring water to a boil. Cook asparagus for 5 to 7 minutes (start timing when water returns to a boil) or just until tender crisp.
3 Run under cold water to cool off, drain and set aside.
4 If using frozen asparagus, follow directions on the package, but do not overcook.
5 Heat margarine or olive oil in a nonstick skillet over medium heat. Add asparagus and garlic, stirring, for 4 to 6 minutes or until vegetables are just tender. Season with salt and pepper.
6 Transfer to a serving bowl, top with roasted almonds.
7 If serving with a dairy meal, you can sprinkle with 1/4 cup Parmesan cheese. Feel free to use light or whipped butter instead of the margarine or oil.

Variation: Substitute green beans for the asparagus. Tip: Line a baking pan or cookie sheet with baking paper and spread the nuts. Using a 10-second portion, spray the nuts/seeds with non-stick cooking spray and toss. Put under broiler (toaster or regular oven) for 7-10 minutes. Seeds need a bit less time. Timing also depends on the amount being roasted. Toss twice until browned (watch well to prevent burning). Cool and store in an airtight container.