Total Time
15mins
Prep 5 mins
Cook 10 mins

this is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well.

Ingredients Nutrition

Directions

  1. Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
  2. In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
  3. Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
  4. Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
  5. Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.
Most Helpful

5 5

This is absolutely delicious and definitely worthy of company and for holiday family dinners. We used low sodium chicken broth and would next time add a tad of salt to bring out the flavours more and perhaps add a dash of lemon juice as well. But really - these are very minor recommendations - the dish is fantastic just the way it is. We used raw whole almonds and did not blanch them which added a tad more almond flavour as well. It is one of the recipes that somehow are more than the sum of their parts.

4 5

Made and enjoyed for Photo swap....I really liked this dish. I will be using this sauce for more than just asparagas...YUMMMY

5 5

This past week I have been on an asparagus kick it seems, and this is one of my favortie asparagus recipes so far. I used low sodium broth and scaled it down to serve two. The sauce is lovely, and much more healthy than the regular cream sauce too! I plan on trying this with other veggies soon.