Asparagus Almondine

Course : Asparagus
Serves: 6
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3 cups diagonally sliced asparagus
2 tablespoons low-calorie margarine
1/4 cup sliced almonds
1 dash fresh ground pepper
1 dash salt -- optional

Preparation / Directions:

Blanch the asparagus in boiling water for 2 minutes and drain. Melt the margarine in a skillet over medium-high heat. Add the almonds and saut‚ until the almonds are toasted, about 3 minutes. Top the asparagus with the almonds. Season with pepper and salt and serve. Serving size: 1/2 cup

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