2 Tablespoons olive oil 3/4 pound small asparagus spears 1/4 cup almonds, slivered 2 garlic cloves, thinly sliced 1 Tablespoon white wine vinegar 1 teaspoon unsalted butter Salt and pepper to taste
Bring 1" of water to boil in a large skillet. Add asparagus and cook just until tender and bright green, about 2 minutes. Drain.
Wipe out skillet and set over high heat. Add oil and heat. Add almonds, stirring for 1 minute. Add asparagus and garlic; season with salt and pepper. Cook until garlic and almonds are golden brown, about 4 minutes. Stir in vinegar and butter. Serve.