1 tbsp butter
2 tbsp sliced almonds
1 1/4 tsp cornstarch
1/2 cup water
3 tsp lemon juice
1/2 tsp beef bouillon
Snap off ends of asparagus and place in a small amount of boiling water. Cook for 3-5 minutes or until tender. Place on serving plate.
While asparagus is cooking, place butter and almonds into a small sauce pan. Cook medium heat until golden. Add in cornstarch, water, lemon, and bouillon stirring well between each ingredient.
Cook for two additional minutes after the sauce has become thick.
Serve sauce over asparagus.
Per Serving (makes 4) 73 calories, 3 g carbohydrates, 1 g fiber, 3 g protein
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