- ¾ pound asparagus, rinsed and trimmed
- 1 teaspoon vegetable oil
- 3 tablespoons slivered almonds
- ¼ teaspoon salt
- Pinch of pepper
- ¼ teaspoon sugar
- 1/8 teaspoon ground ginger
Slice the asparagus diagonally into pieces about ¾ inches long.
Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is bright and green, 3-5 minutes.
Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan a few times while cooking to prevent cooking or burning.
Refrigerate leftovers within 2 hours.