1/4 c. sliced almonds
1/3 c. butter
3/4 lb. fresh asparagus, cut in 2 inch pieces (3 c.)
2 tbsp. green onions, sliced
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ginger
3/4 c. fresh bean sprouts

In heavy 10 inch skillet, toast almonds stirring frequently (5-8 minutes). Stir in butter, asparagus, onions, and seasonings. Cover; cook over medium heat, stirring frequently, until asparagus is tender (10-15 minutes). Stir in bean sprouts; heat through. Serve immediately. Serves 5 (1/2 cup) servings.