Source: Enlitened Kosher Cooking by Nechama Cohen

Garlic spiced asparagus topped with sliced 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 , to taste
0.12 cup sliced almonds , roasted
0.25 cup grated parmesan cheese, low sodium (optional)

1 Snap off asparagus ends; 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 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 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.
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.

Tip: Line a baking pan or cookie sheet with baking paper and spread the nuts. Using a 10-second portion, spray the nuts with non-stick cooking spray and toss. Put under broiler (toaster or regular oven) for 7-10 minutes. Toss twice until browned (watch well to prevent burning). Cool and store in an airtight container.