Carrie said I could post this because I actually made it even though she chose the recipe for dinner tonight.
1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
2 Tablespoons butter
1 Tablespoon vegetable oil
3 Tablespoons chicken broth
1 teaspoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted
In a large skillet or wok, stir -fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds. Yield: 4 servings.
Original recipe found in Simple & Delicious magazine.
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Very tasty!
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