2 tbsp. butter
1/4 c. sliced almonds
1 clove garlic, minced
1 can asparagus
1/2 c. shredded carrots or cut julienne style
1 tsp. chopped parsley

Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove veggies to serving dish. Spoon almonds over asparagus. Garnish with parsley. Serves 4.