- 1 tablespoon vegetable oil
- 2 slices gingerroot (thin slices)
- 3 cups asparagus
- 1⁄2 teaspoon salt
- pepper, to taste
- 1⁄4 cup toasted almond
Directions See How It's Made
- Heat skillet or wok; add oil and gingerroot.
- When ginger is hot, romove.
- Slice asparagus, on a slant, in 1 1/2 inch pieces; add to oil.
- Sprinkle with salt and pepper and cover.
- Lift skillet slightly above heat and shake constantly while cooking.
- Cook 4 to 5 minutes utnil crisp tender.
- Add toasted almonds.