• 3/4 pound asparagus, washed and trimmed (2 1/2 cups sliced)
• 1 teaspoon oil
• 3 tablespoons slivered almonds
• 1/4 teaspoon salt
• Pinch of black pepper
• 1/4 teaspoon sugar
• 1/8 teaspoon ginger powder

1. Slice the asparagus diagonally into pieces about 3/4 inch long.

2. Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is a brighter green, 3-5 minutes.

3. Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan occasionally to prevent sticking or burning.

Refrigerate leftovers within 2 hours.