2 tablespoons sliced almonds
4 teaspoons olive oil, divided
1 pound fresh asparagus, cut into 2-inch pieces
1/4 cup water
1 teaspoon granulated sugar
1/4 teaspoon salt
Dash pepper
1 teaspoon lemon juice

In a skillet saut?almonds in 1 teaspoon olive until lightly browned; remove and set aside.

In the same skillet, saut?asparagus in the remaining oil for 1 minute. Add water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 to 4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

Yields 3 to 4 servings.