• 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.