Directions:
- Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
- In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
- Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
- Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
- Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.3 Kcal (169 kJ) | ||
| Calories from fat | 10.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Sodium | 110.35mg | 5% | |
| Potassium | 271.04mg | 6% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2.4mg | 13% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 27.48 Kcal (115 kJ) | ||
| Calories from fat | 7.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 2% | |
|---|---|---|---|
| Sodium | 75.23mg | 5% | |
| Potassium | 184.79mg | 6% | |
| Total Carbs | 3.87g | 2% | |
| Sugars | 1.65g | 10% | |
| Dietary Fiber | 1.8g | 11% | |
| Protein | 1.9g | 6% | |
| Vitamin C | 6.9mg | 17% | |
| Iron | 1.6mg | 13% | |
| Calcium | 24.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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