Source: Better Homes and Gardens; New Cook Book
Rating: 10/10
1 lb asparagus spears or 1 10-oz package frozen asparagus spears
1 tbsp butter or margarine
2 tbsp sliced almonds
¼ tsp cornstarch
½ cup water
2 tsp lemon juice
½ tsp instant chicken bouillon granules
1
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cook fresh asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. (Or, cook frozen asparagus according to package directions.) Drain well; transfer to a serving platter.
2
Meanwhile, for sauce, melt butter in a small saucepan; add almonds. Cook and stir over medium-low heat for 3 to 5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillon granules, and dash black pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over asparagus.
Ingredients
1 lb asparagus spears or 1 10-oz package frozen asparagus spears
1 tbsp butter or margarine
2 tbsp sliced almonds
¼ tsp cornstarch
½ cup water
2 tsp lemon juice
½ tsp instant chicken bouillon granules