Asparagus with Almonds 2 tablespoons sliced almonds 4 teaspoons olive oil, divided 1 pound fresh asparagus, cut into 2-inch pieces 1/4 cup water 1 teaspoon granulated sugar 1/4 teaspoon salt Dash pepper 1 teaspoon lemon juice In a skillet sauté almonds in 1 teaspoon olive until lightly browned; remove and set aside. In the same skillet, sauté asparagus in the remaining oil for 1 minute. Add water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 to 4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds. Yields 3 to 4 servings.