Sauted Asparagus with Almonds
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Sauted Asparagus with Almonds

1.5 lbs. Asparagus
2 Tsp. Olive Oil
1/2 Tbsp. Fresh Grated Ginger
¼ cup Chopped Toasted Almonds
1 Tsp. Low Sodium Soy Sauce
Salt and Pepper, to taste
14" Jumbo Skillet with Cover
1. Toast almonds in 14" Jumbo Skillet with Cover on medium heat. Spray pan with vegetable spray and add almonds. Stir and cook until they turn light gold.
2. Trim asparagus. Slice diagonally into bite-sized pieces or leave whole, trim to fit pan. To trim the ends of asparagus, hand snap off the base. It will snap where it is tender and not woody.
3. In 14" Jumbo Skillet with Cover, over medium heat, preheat oil for about 1 minute. Add ginger and stir -fry for 1 minute.
4. Add asparagus and stir-fry for about 4 mins. If spears are whole, turn with spatula or put lid on and gently shake to move the spears around.
5. Asparagus will be bright green and still too hard. Replace the lid while you put the rest of the dinner on the table (about 2-5 minutes) then add almonds and soy sauce. Season with salt and pepper, if needed. Toss to coat and serve immediately.

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